Recipe Beurre Blanc Sauce

Finely dice the shallots and place them in a pot with the white wine.

Reduce the white wine by half over medium heat, then add the cream.

Using an immersion blender, blend in the cold diced butter.

Pass the Beurre Blanc sauce through a fine sieve.

Do not bring the sauce to a boil, as this can cause the emulsion to break.