Beurre Blanc

• 4 medium-size shallots, chopped fine
• ¼ cup [60 ml] good-quality white wine vinegar, or more as needed

Combine the shallots, vinegar, and wine in a saucepan over medium heat. Be sure that the saucepan is at least as large as the heat source. If the heat source is larger, the insides of the saucepan will brown, causing the sauce to discolor when you whisk in the butter. (If you find that the inside walls of the saucepan have browned after you’ve simmered down the wine mixture, wipe them with a cl