How to Make Beurre Blanc

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1. Combine wine, vinegar, and shallots in a small saucepan. Simmer over medium heat until the liquid is reduced to about 2-3 tablespoons.

2. Strain the mixture to remove the shallots and pour it back into the warm pan. Discard the shallot.

3. Reduce the heat to low and whisk in the cold butter, one cube at a time, until it is completely incorporated.

4. Continue whisking over low heat until all of the butter is incorporated into the sauce.

5. Remove from the heat and season to taste with salt & white pepper.