For the butter, this is 2 sticks for the US people following this. Cut the butter in 1 tablespoon pieces and return to the fridge to keep cold.

In a heavy 2 quart sauce pan, and the wine, vinegar, and shallot and bring to a boil over medium heat and reduce to 2 to 3 tablespoons, about 5 minutes.

Whisk in the cream, salt, and white pepper and bring to a boil and hold that for 1 minute.

Reduce heat to low, and add 2-3 tablespoons of butter and whisk constantly, until the butter is almost melted, then add a few more pieces of butter.

Repeat until all the butter is incorporated into the sauce. Remove the pot from the heat often to let the mixture cool a bit and prevent the cream from breaking.

When all the butter is mixed in, remove from heat and taste, adjust salt and pepper to your liking.

Now pour the sauce through strainer to remove the shallot.

Serve over fish or chicken.