Ingredients

2 1/2 tbsp white wine vinegar

2 1/2 tbsp whine wine

1 tbsp shallots, minced

1/2 tsp salt

1/8 tsp pepper

2 tbsp butter

8 oz unsalted butter, sliced

Preparation

Boil acid, salt and pepper with shallots until reduced to au sec.

Off heat, stir in two pats of butter.

Return to low heat, add remaining butter in peices