Cook's Illustrated.
Ingredients
1/2 cup dry white wine
2 tablespoons white wine vinegar
1 tablespoon minced fresh ginger
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 small shallot, minced (about 1 1/2 tablespoons)
1/4 cup heavy cream
12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into 12 equal pieces
1/2 teaspoon table salt
Pinch cayenne peppere
Instructions
Combine wine, vinegar, ginger, garlic, and shallot in small saucepan; bring to boil over high heat. Lower heat to medium-high and simmer until mixture is reduced by half, about 5 minutes. Add cream and continue to simmer until mixture is reduced by half, 2 to 3 minutes longer. Strain mixture through fine-mesh strainer into small bowl; wipe out saucepan. Return mixture to saucepan set over medium heat. Whisk in 2 pieces of butter until melted. Continue adding butter, 2 pieces at a time, until all butter has been incorporated, waiting until previous 2 pieces are fully incorporated before adding more. Stir in salt and cayenne; cover and keep warm.
(Note: This recipe was linked from their Pan Seared Scallops recipe)