Combine shallots and wine. Boil, reducing wine to
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, sautéed chicken, veal, or vegetables.
© 1974 Alma Lach estate. All rights reserved.