INGREDIENTS:

½ Cup Dry White Wine
3 Tbs. Minced Shallots
½ tsp. Cayenne Pepper
1 Tbs. Heavy Whipping Cream
8 Tbs. Cold Unsalted Butter; cut into 8 pieces

DIRECTIONS:

1. Heat a small amount of oil in a medium saucepan and sauté the shallots until slightly browned. Add the cayenne pepper and white wine and reduce the wine by half.
2. Add the heavy cream and continue to reduce by ¼. Remove the pan from the heat and carefully swirl in the butter a couple pieces at a time until the sauce is creamy and well incorporated. Be sure not to let the butter sit and melt all the way. It needs to be swirled to remain creamy.

To make Buerre Rouge: Substitute Dry Red Wine for the White wine.