Ingredients

• 1 1/2T shallot, chopped
• 1 ea bay leaf
• 6 ea black peppercorns
• 1/4 C white wine vinegar
• 2 T dry white wine
• 1/4 C heavy cream
• 1 1/2 C cold butter, 1/2-inch pieces

Instructions

1. In a saucepan, bring the shallot, bay leaf, peppercorns, vinegar, and wine to a boil, then reduce heat to medium and simmer until only 2 tablespoons of liquid remain.
2. Pour in heavy cream and simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece-by-piece, until it has melted into the cream and thickened it.
3. Strain the sauce through a mesh strainer to remove the spices.

Source: allrecipes.com

Contributed by: Skip