1/4 cup dry white wine
1/4 cup white wine vinegar
1 tablespoon shallot, minced
1/4 teaspoon salt
pinch of white pepper
3 sticks cold butter, cubed
1/2 teaspoon lemon juice
Method of Preparation:
1. Bring wine and vinegar to a boil in a saucepan; add shallots, salt, and pepper. Lower heat to a simmer; cook until most of the liquid has evaporated.
2. Remove pan from heat; whisk 2 pieces of butter into the reduction. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt into sauce before adding more.
3. Remove sauce from heat; whisk in lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl. Serve with fish, poultry, or vegetables.
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