White wine vinegar reduces with shallots until nearly dry, a splash of heavy cream steadies the pan, and unsalted butter whisks in a few pieces at a time to build a glossy, tangy emulsion.
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In 8-inch sauté pan over medium flame, reduce vinegar with shallots until almost dry (au sec).
Add heavy cream to pan and reduce until mixture thickens slightly. Reduce heat to low.
Add butter, whisking in a few pieces at a time.
When all butter is incorporated, season to taste.
Strain sauce through chinois. Re-heat carefully over very low flame.
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