1. Combine wine, vinegar, and shallot in a medium saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until liquid has mostly evaporated, about 5 minutes.

2. Remove saucepan from heat, then whisk in heavy cream. Bring to a gentle simmer over medium-low, whisking frequently, then whisk in one piece of butter until fully melted and incorporated. Gradually add remaining butter a few pieces at a time, whisking constantly and waiting until butter is fully incorporated before adding more.

3. Season with salt and pepper to taste and serve immediately.

Source: Hannaford fresh Magazine, December 2020