Beurre Blanc

In a small, heavy-bottomed, nonreactive saucepan, combine shallots, vinegar, and wine. Bring to a boil, reduce heat to medium, and simmer mixture, uncovered, until liquid is reduced to about 2 tablespoons.

Whisk in cream and reduce heat to low. Simmer mixture, whisking occasionally, until liquid is reduced to about 3 tablespoons. Mixture can be prepared up to this point as much as 1 day ahead, covered, and refrigerated.

If chilled, simmer shallot mixture and season lightly with salt and pepper; reduce heat to low. Add one cube of butter, whisking constantly. When butter is nearly blended in, add another cube, still whisking. Continue adding one cube at a time, whisking constantly. The sauce should be pleasantly warm and should thicken. If it becomes too hot and drips of melted butter appear, remove saucepan immediately from heat and whisk sauce well; add next 3 or 4 cubes of butter off heat, whisking constantly. When temperature of sauce drops again to warm, return to low heat and continue adding butter cubes. Remove from heat as soon as last cube is added.

Strain sauce if desired. Taste and add salt and pepper, if needed. Serve sauce as soon as possible. It can be kept warm in saucepan if set on a rack above a pan of warm water, but it must be whisked frequently to prevent separation and the temperature must be kept constant. It can also be kept warm in a thermos.