BEURRE BLANC SAUCE

Steps:

• Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium-high heat. Reduce the liquid until it becomes syrupy. Add the cream, and reduce by half. Turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated. Be careful not to let the mixture boil, or it will break and separate. Season with salt and pepper and strain through a fine sieve. Transfer to a double boiler and keep warm.