Weigh or measure all ingredients and arrange for use.
Pour the white wine into a pan.
Boil to reduce by half.
Pour in some of the cream. Add the butter and allow to melt.
Pour in the remaining cream.
Bring the mixture to the boil, stirring regularly.
Cook over a low-medium heat until reduced by half, stirring constantly.
Remove the pan from the heat and stir.
Season with salt and pepper.
Season with salt and reuse or serve according to the recipe.