Beurre Blanc - cooking recipe

Ingredients

1/3 cup white wine vinegar
1/3 cup dry white wine
2 large shallots, very finely chopped
3/4 - 1 cup unsalted butter (to your taste)
salt & freshly ground black pepper, to taste

Preparation

Reduce the vinegar, wine, shallots, salt and pepper in a saucepan over medium heat to 1/4 cup mixture of solids and liquids.
Cool the mixture to 140\u00b0F
Place the saucepan with the reduced shallot/wine mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
Strain the sauce into a sauceboat and serve immediately.