Buerre Blanc Sauce - cooking recipe

Ingredients

1/4 c. dry white wine
1/4 c. white wine vinegar
1 1/2 Tbsp. chopped shallots
1 c. butter, softened
1/4 tsp. salt
1/4 tsp. white pepper

Preparation

In pan, combine wine, vinegar and onions; reduce to 2 tablespoons over high heat.
Cool slightly, then gradually add butter, whisking until well blended.
Add salt and pepper.
Serve warm with any type of fish.
Serves 6.