Vanilla Butter Beurre Blanc Sauce - cooking recipe

Ingredients

2 shallots, minced
1 vanilla bean, split lengthwise
2 cups dry white wine
1 teaspoon white wine vinegar
2 tablespoons heavy cream
4 ounces butter, cold
salt and pepper

Preparation

Place the shallots in a saucepan with the vanilla bean, wine and vinegar.
Bring to a boil and reduce mixture until 1/4 cup of liquid is left.
Add 2 tablespoons of heavy cream and bring mixture back to a boil.
Add the butter, cut into pieces, and mix with a whisk until mixture thickens.
Remove from heat.
Remove vanilla bean and scrape the seeds into the mixture.
Add salt and pepper to taste.