From The Chef's Art (Canada, UK), by Wayne
8 oz dry white wine
1-1/2 oz white wine vinegar
1 oz shallots, chopped
1 lb cold butter, cut into small pieces
Combine the wine, vinegar, and shallots in a
saucepan. Reduce heavily, that is, more than
three-fourths, but not au sec.
Incorporate the butter by one of two methods:
A. Set the pan over high heat. Add the butter all at
once and beat vigorously with a wire whip. When the
butter is about three-fourths melted, remove from the
heat and continue to whip until the sauce is smooth.
B. Set the pan over low heat. Add the butter a few
pieces at a time, whipping constantly. When each
addition is nearly melted, add a few more pieces.
Continue until all the butter is added.
Pass the sauce through a fine strainer.
Hold the sauce in a warm, not hot, place until
served. Stir or whip it from time to time.
Yield: 1 pint