Beurre Nantais

Directions

1. 1
   Cut butter into small pieces and chill.
2. 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. 3
   Add cream and simmer mixture until slightly thickened, about 2 minutes.
4. 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. 5
   Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids.
6. 6
   Season sauce with lemon juice and salt and pepper.
7. 7
   Serve sauce immediately.