Buerre Blanc Reduction

Ingredients

• 2 servings pepper black freshly ground
• 0.5 cup butter unsalted diced cold
• 0.5 cup cooking wine dry white
• 2 tablespoons heavy cream 
• 1 teaspoon juice of lemon fresh
• 2 teaspoons rice wine vinegar 
• 2 servings salt 
• 1 tablespoon shallots minced

Equipment

• sauce pan
• whisk
• sieve
• double boiler

Directions

1. Combine wine and next 3 ingredients in a medium saucepan. Bring mixture to a boil over medium-high heat; cook 3 minutes or until mixture has reduced by half.
2. Add cream, and cook 2 minutes or until mixture has reduced by half.
3. Remove from heat.
4. Pour mixture through a fine mesh strainer into the top of a double boiler over simmering water. Slowly whisk in butter, a few pieces at a time, until butter is melted and mixture is smooth. Season to taste with salt and pepper. Keep warm over simmering water.