Use as a dip for artichokes.
1/4 cup dry white wine
1/4 cup white wine vinegar
3 shallots, minced
1/3 cup half-and-half
1 1/2 cups butter, softened
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Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 8 minutes or until mixture is reduced to 1/3 cup. Stir in half-and-half and simmer, stirring frequently, for 8 minutes or until mixture is reduced to 3 tablespoons.
Remove from heat; add butter (1 tablespoon at a time), beating constantly with a wire whisk until butter melts and mixture is smooth. Serve immediately.
Makes about 1 2/3 cups.
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