Ingredients
2 1/2 tablespoon white wine vinegar
2 1/2 tablespoon dry white wine or lemon juice
1 tablespoon very finely minced shallot
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoon butter
8 ounces (2 sticks) unsalted butter, well chilled and cut into 16 pieces
salt, pepper and lemon juice as needed
Preparation
Boil the vinegar and white wine, shallots, and seasonings with the butter until reduced to a syrupy consistency - about 1 1/2 tablespoons should remain.
Remove pan from heat and immediately beat in two pieces of chilled butter. As butter creams in the liquid, beat in another piece. Then set the saucepan over very low heat, beating constantly, continue adding successive pieces of butter as each previous piece has almost creamed into the sauce. Immediately remove from heat as soon as all the butter has been used. Beat in additional seasonings to taste.
