Reduce wine in a saucepan by half. Add whipping cream and boil down again, stirring frequently, over medium heat until reduced by half. Stir in cold butter and thicken the sauce with it, but do not boil it anymore! Whisk vigorously and season with salt and white pepper.
Preparation Tip:
Often today only cream is strongly boiled down (fat and low-acid sauce without taste) or cooked with crème double or crème fraîche. Crème double is double-fat sweet cream and can be made by boiling down 250 ml of cream to 125 ml (use mascarino or mascarpone as a substitute!). Crème fraîche, a double-fat sour cream that does not flocculate when heated or combined with acid, is available commercially. Should you wish to use sour cream to thicken, always mix it with a little flour and water! The top sauce is used in the kitchen like bechamel sauce.
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