1 shallot, peeled and finely minced
½ cup white wine
¼ cup cream
1 stick (8 tablespoons) white truffle butter (or substitute standard unsalted butter), diced
Balinese Truffle Salt (or substitute kosher salt)
1 bunch chives, sliced
In a small pot over medium-high heat, bring the shallot and white wine to a boil. Continue boiling until the pot is au sec, or nearly dry.
Add the cream and reduce over medium heat to form a glaze.
Remove the pot from the heat. Slowly whisk in the butter, one piece at a time.
Season with Balinese Truffle Salt and lemon juice to taste. Finish with the sliced chives and serve immediately.