Beurre Nantais - cooking recipe

Ingredients

1/2 cup unsalted butter
2 tablespoons dry white wine
2 tablespoons white wine vinegar
1 tablespoon chopped shallot
3 tablespoons heavy cream
3 -5 drops fresh lemon juice

Preparation

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 (mixture will be creamy and pale).
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.