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
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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