Beurre Nantais

White sauce with cream: for steak, fish or vegetables. You have to try this one! From gourmet, 1999.

Cut butter into small pieces and chill.

In a small heavy saucepan simmer wine , vinegar , and shallot over moderate heat until liquid is reduced to about 1 tablespoon , about 5 minutes.

Add cream and simmer mixture until slightly thickened , about 2 minutes.

Gradually add butter a few pieces at a time , whisking and adding more before previous pieces are fully incorporated.

Remove pan from heat and pour sauce through a fine sieve into a sauceboat , pressing on solids.

Season sauce with lemon juice and salt and pepper.

Serve sauce immediately.

unsalted butter, dry white wine, white wine vinegar, shallot, heavy cream, fresh lemon juice