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Recipe Instructions:

3 sticks cold unsalted butter (24 tablespoons), cut into tablespoon-sized chunks
1/4 cup dry white wine
1/4 cup white wine vinegar
1 tablespoon minced shallots
1/4 teaspoon kosher salt
1 pinch white pepper
1/2 teaspoon fresh lemon juice

Have the butter ready (cut and in a small bowl).
In a medium saucepan, bring wine and vinegar to a boil. Add shallots, salt, and pepper. Lower heat to a simmer and cook until most of the liquid has evaporated. (There should be about 1 1/2 tablespoons of liquid left. If you reduced it too far, add 1 tablespoon of water to remoisten.)
Remove pan from heat. Whisk 2 pieces of butter into the reduction.
Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt before adding more. Remember to maintain low heat and never let the sauce come to a boil once the butter is added, or the sauce will separate.
Remove sauce from heat and whisk in the lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl.
Serve with fish, poultry, or vegetables.