Beurre Blanc

1 shallot, diced

2 tablespoons white wine vinegar

2 tablespoons white wine

8 oz butter, room temperature

Salt and Pepper to taste

Bring to boil shallot, vinegar and white wine at low heat to reduce by half.

Off the heat, whisk in the butter

Adjust seasoning and strain if desired

For a Lime Beurre Blanc use lime juice in place of vinegar