Beurre Nantais

White Sauce with Cream: for steak, fish or vegetables. You have to try this one! From Gourmet, 1999.

• Ready In: 20 mins
• Yields: 3/4 cup

Ingredients

• 1⁄2 cup unsalted butter
• 2  tablespoons dry white wine
• 2  tablespoons white wine vinegar
• 1  tablespoon  chopped shallot
• 3  tablespoons heavy cream
• 3 -5  drops fresh lemon juice

Directions

1. Cut butter into small pieces and chill.
2. In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes.
3. Add cream and simmer mixture until slightly thickened, about 2 minutes.
4. Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale).
5. Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids.
6. Season sauce with lemon juice and salt and pepper.
7. Serve sauce immediately.