White Butter Sauce Use as a dip for artichokes. 1/4 cup dry white wine 1/4 cup white wine vinegar 3 shallots, minced 1/3 cup half-and-half 1 1/2 cups butter, softened Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 8 minutes or until mixture is reduced to 1/3 cup. Stir in half-and-half and simmer, stirring frequently, for 8 minutes or until mixture is reduced to 3 tablespoons. Remove from heat; add butter (1 tablespoon at a time), beating constantly with a wire whisk until butter melts and mixture is smooth. Serve immediately. Makes about 1 2/3 cups.