Buerre Blanc - cooking recipe

Ingredients

2 tablespoons shallots, finely diced
1/2 cup white wine
1/2 cup chicken stock
2 tablespoons heavy cream
1 cup unsalted butter, chilled and cut into cubes
1/8 teaspoon white pepper

Preparation

combine 1st 3 ingredients in a small saucepan. Simmer 4 to 5 minutes until mixture is reduced to a glaze.
Stir in cream and reduce again to a glaze.
Remove from heat and let cool 2 minutes.
Add chilled butter cubes and gently stir with a wire whisk until incorporated.
Season with white pepper and salt to taste.