Beurre Blanc

• 2 shallots, minced
• 1 cup white wine
• ¼ pound butter

Combine shallots and wine. Boil, reducing wine to ¼ cup. Remove from heat.

Strain liquid and cool. Whip liquid into the softened butter, a bit at a time, then add crème, salt, and pepper. Beat and warm the sauce by setting bowl into warm water. Do not melt the butter. Serve with poached fish, s