Beurre Blanc

In a small saucepan simmer shallots, salt, vinegar, and wine until liquid is reduced to about 2 tablespoons. Reduce heat to low and whisk in butter, 1 piece at a time, adding each new piece of butter only after the previous one has combined into the sauce. Season with salt and pepper to taste and if not using immediately, keep warm in a metal bowl set over a saucepan of hot water, or keep in a thermos.

This recipe yields 1 cup.

Ginger flavored version: Add 1 tablespoon finely grated ginger along with the shallots. Strain after all the butter has been whisked in.