White wine sauce

Let the cream come to room temperature. Bring the wine to a boil in a saucepan and reduce to a half on medium heat in 10-15 minutes.

Stir the whipped cream through the wine and let it boil again for 10 minutes until a light, smooth sauce is created. Season with salt and pepper.

Cut the butter into lumps. Remove the pan from the heat. Put all the butter cubes in the pan at the same time.

Whisk quickly through the sauce with a whisk, so that the sauce binds lightly. Keep the sauce warm on flame distributor or au bain marie, but do not let it boil again.