The White Butter Sauce

1/3 c. white - wine vinegar
1/3 c. dry white wine
2 T. finely chopped onion
1/2 t. salt
1/8 t. white pepper
1/2 lb. butter, cut into 16 T. sized pieces and thoroughly chilled

• In a six cup enameled or Pyrex pan, bring vinegar, wine, onion, salt and pepper to a boil over high heat.
• Stir and cook until the liquid is a thin film on the bottom of the pan, about 1 tablespoon's worth.
• Remove from heat and whisk in three (3) T. sized pieces of butter.
• Beat constantly until the butter is absorbed in the liquid.
• Over low heat, add the rest of the butter, one piece at a time, beating constantly.
• Serve the sauce in a warm sauceboat.

Serves