One small serving of glossy French butter sauce emulsified with a white-wine and shallot reduction.
6.5 tspButter
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5 gShallots
1 tbspWhite wine
0.5 tspWater
1.5 tspWine vinegar
To tasteSalt
To tasteWhite Pepper
Put the wine, vinegar and shallot in a very small saucepan. Simmer over medium-low heat for 4-6 minutes until only about 5 ml of liquid remains; do not let the pan boil dry.
Strain into a small heatproof cup, pressing the shallot lightly, then discard the shallot. Return the reduction to the saucepan and set over the lowest heat.
Whisk in the cold butter a few small cubes at a time over 4-6 minutes, waiting until each addition is incorporated before adding more. Lift the pan off the heat whenever it gets hot; the sauce must stay warm without simmering or boiling. Continue until all the butter forms a smooth glossy sauce.
Off the heat, whisk in all the cold water, then season lightly with salt and white pepper. Serve the entire small quantity immediately as one sauce portion with separately prepared food. Do not reboil; no fish or vegetables are included.