Beurre Blanc

• 3/4 cup Chardonnay
• 3 tbs sherry vinegar
• 3 tbs white wine vinegar
• 1 shallot sliced
• 2 thyme sprigs
• 1 tbs heavy cream
• 1 stick butter
• fresh squeeze of lemon juice

In a sauce pan over medium heat add wine, vinegars, shallot and thyme. Bring to a boil then simmer until reduces to a syrup. On low heat whisk in the cream until it thickens slightly. Slowly add cold butter (a little at a time) until it’s all incorporated. Strain. Finish with a splash of fresh lemon juice, add capers and chopped parsley.