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1
Bring to a boil in a small heavy-bottomed pot: 2 shallots, diced fine, 1/4 cup white wine vinegar, 1/2 cup dry white wine, A few black peppercorns, A pinch of salt.
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2
Cook until the liquid is almost completely gone (as the liquid gets low, reduce the heat).
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3
Remove from the heat when the shallots are still moist but not floating in liquid.
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4
(This step can be done far in advance.)
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5
Put the pan over a very low heat.
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6
Bit by bit, whisk in: 14 tablespoons (1 3/4 sticks) butter, cut into small pieces.
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7
Wait until each addition is mostly melted and incorporated before adding more.
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8
Monitor the heat; the sauce should be warm while the butter is being added but not hot or the sauce will separate.
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9
Oddly enough it will also separate if the sauce gets too cool while the butter is being added.
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10
Once all the butter has been incorporated, taste for salt and add more as needed.
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11
Thin with a splash of fresh wine, some broth, or even water; the added liquid helps keep the sauce from breaking or separating and makes it lighter.
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12
Strain if desired.
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13
Serve immediately or keep warm in a double boiler over warm, but not hot, water, or in a warmed thermos.
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14
Flavor the sauce with chopped herbs, capers, or nasturtiums.
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15
Add whole spices, such as coriander or fennel seeds, along with the peppercorns.
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16
A simpler sauce can be made by putting 3 table spoons wine, lemon juice, or even water in a pan, bringing to a boil, and swirling or whisking in 4 tablespoons (1/2 stick) butter, cut into small pieces, and a pinch of salt.
