- In a small saucepan, bring white wine and vinegar to a boil before tossing in the shallots.
- Let simmer over medium low heat until liquid is reduced to a syrup, about 1-2 tablespoons.
- Lower heat, and add in butter chunks one at a time, constantly whisking. Make sure to continually stir and that heat is low.
- Enjoy drizzled on your poultry, fish, or roasted veggies!