Beurre Blanc Sauce
From The Abalone Farms Favorite Recipes.

Ingredients:
1 cup of Dry White Wine
2 tbls.of Champagne Vinegar
2 Shallots - (chopped)
1/4 cup Crème Fraiche
12 tbls. Sweet Butter

Procedure:
1. Combine these first three ingredients into medium saucepan and bring to a boil. Cook at low rolling boil until liquid has reduced to 1/4 cup. (about 15 minutes).

2. Then add in 1/4 cup Crème Fraiche and boil until the liquid reduces to 1/3 cup. With a wire whisk, briskly whish in sweet butter until fully incorporated. Season to taste.

3. Serve.