1 tbsp shallot, finely chopped

1 cup dry white wine

½ cup white wine vinegar

1 lb unsalted butter, cold

Kosher salt, to taste

Method

In a small saucepan, over medium heat, combine shallots, vinegar, and wine. Simmer until almost all the liquid is gone (about 2 tablespoons of liquid should remain).  While the liquid is reducing, cut butter into 1-tablespoon pats.  Remove the saucepan from the heat and stir in the first tablespoon of butter, whisking constantly. When each tablespoon is almost melted, stir in the next tablespoon. If the butter does not melt, return the pan to the burner over low heat until warmed again.  If the heat is too high the butter will separate and begin to brown. If the sauce starts to take on an oily appearance, remove it from the heat and keep whisking.  With two or three pats of butter left (there are roughly 32 in a pound!), remove from heat and whisk in the final pats until the sauce has a thick but smooth consistency.  You may choose to strain out the shallots, but this is not a necessary step.  Serve immediatley