Bring ⅓ cup dry white wine, ¼ cup white wine vinegar, and 2 Tbsp. finely chopped shallot to a boil in a 2–3-qt. heavy saucepan over medium heat until liquid is syrupy and reduced to 2–3 Tbsp., about 5 minutes.
Add ¼ cup heavy cream, 1 pinch cayenne pepper, and ¼ tsp. kosher salt; boil 1 minute longer. Reduce heat to medium-low and add 2–3 Tbsp. of 1 cup (2 sticks) unsalted butter, cut into small pieces, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new cubes of butter before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture (if emulsification looks greasy or starts to break, add cold water by the half-teaspoon). Season with more kosher salt to taste. Editor’s note: This buerre blanc sauce recipe was first printed in the December 2005 issue of ‘Gourmet.’ Head this way for the French desserts you’ll want to complete your meal →
