White Butter Sauce (Beurre Blanc)

• 1 tablespoon butter
• 1/4 cup finely chopped shallots
• 3 tablespoons white-wine vinegar
• 2 tablespoons dry white wine
• 13 cup heavy cream
• Salt to taste, if desired
• 8 tablespoons butter, cut into 12 pieces

1. Heat 1 tablespoon of butter in a saucepan and add the shallots.
2. Cook briefly, stirring, and add the vinegar and wine.
3. Cook until the liquid is almost totally reduced.
4. Add the heavy cream and salt and bring to the boil.
5. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

butter, shallots, whitewine vinegar, white wine, heavy cream, salt, butter

Taken from cooking.nytimes.com/recipes/2020 (may not work)