8 servings
Once you try this sauce on lobster, scallops or shrimps you never again resort to simple garlic butter. This sauce is a case study in how you can combine simple ingredients in a better version of themselves with a little bit of work. It's imperative that you do not overheat this sauce because it will break on you. Once cooled it is next to impossible to heat up without breaking so only make enough for your requirement. It's a very rich sauce but your guests will enjoy a little bit of bread on the table to scoop up any remaining bits on the plate. Although a traditional "beurre blanc" does not use cream some people find it easier to add a table spoon before adding the butter. It helps stabilize the sauce so that overheating is less of an issue.
Reduce wine by half with the shallots on medium heat.
Bring down to low heat and add cubes of cold butter one by one while continuously whisking.
Make sure not to overheat the sauce and finish with a dash of vinegar if it needs a bit more tang. Serve immediately on hot white meat shellfish.