1 cup white wine
¼ cup white wine vinegar
2 tbsps chopped shallots
2 tbsps heavy cream
¾ cup Truffle butter at room temperature
Fresh lemon juice and salt & pepper to taste

Simmer and reduce wine, vinegar, and shallots in a sauce pan until it is a syrupy glaze and remove from heat. Stir in cream and return to low heat reducing volume a little, then add truffle butter bit by bit stirring constantly. After all butter is stirred in, add lemon juice and salt & pepper to taste then strain. Hold at room temperature only until needed.

Recipe by Paul Hughes, MarxFoods.com contributor

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