Beurre Blanc, Rosemary

In small heavy saucepan, simmer wine, vinegar, shallot, garlic, and rosemary until reduced to about 2T. Add cream and simmer until liquid is reduced by about half. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and butter is incorporated. (Sauce must not get hot enough to liquefy. It should be consistency of hollandaise.) Remove pan from heat and stir in lemon juice and s&p.

Wine, White 0.5c
Vinegar 3T white wine
Shallot 0.25c
Garlic 1T chopped
Rosemary 2 tsp fresh
Heavy Cream 0.5c
Butter 1 stick (4 oz), cold, unsalted, cut up
Lemon Juice, Fresh 1T