Monter Au Beurre

In a saucepan over a medium-low heat, saute the shallots in 1 teaspoon of butter. Once they have turned golden in colour, turn up the heat and add the wine. Flambe it to burn off the alcohol. Turn the heat back down and simmer the sauce to reduce it to 1/2 cup (125 millilitres) before taking it off the heat. Add the butter cube by cube, whisking all the time. It is important to whisk in each piece before adding the next to emulsify the sauce well so that it does not