Put shallots, peppercorns, and wine in a pot bring to light boil and let reduce to 1/3 of original amount.

Next add the heavy cream to the pot and let that reduce to at least half it's original amount.

Then take off heat and slowly add your cold butter while stirring with a whisk. Add one cube at a time and just let it slowly melt while you stir.

Once all the butter is melted use a fine wire mesh, chinois or cheese cloth (messy) to filter out all the chunks of shallot and peppercorn.

Serve on top of any white fish, or other white meat to make it delicious!

Store at room temp when serving. You can refrigerate it to save it for another day. But it might break. If it does you can usually bring it back by putting it in a blender or food processor and blending it for a minute or two once it's at room temp again.

Variations:
1.) add crushed blueberries or blackberries when you add the heavy cream for a berry burre blanc.

2.) add some hot peppers (puree) or chipotle when you add the heavy cream for a awesome sauce to go on chicken, pork, or fish.