Lemon Garlic Buerre Blanc

In a small saucepan over medium heat, reduce wine, vinegar, lemon juice, shallot, and garlic until almost all liquid has evaporated. Add cream and reduce by half. Reduce heat.

Incorporate the butter a few pieces at a time. Stir constantly using a wire whisk until butter is completely melted. When butter is incorporated, remove from heat, strains and hold in a warm (not hot) area until needed.

Yield: 1 1/2 cups

2/3 cup White Wine

1/3  cup White Vinegar

1/3 cup Fresh Lemon Juice

1/2 cup Shallots, finely chopped

2 Tbl Garlic, minced

1/4 cup Whipping Cream

1 ½ cups Unsalted Butter, cut into small cubes, then chilled

1 tsp Salt