Photo: Iain Bagwell; Styling: Kay Clark
Makes 2 cups
1. Bring first 5 ingredients to a simmer in a heavy saucepan over medium heat. Cook 3 to 5 minutes or until liquid almost completely evaporates. Reduce heat to low, and whisk in butter, 1 piece at a time, whisking constantly and allowing butter to melt between each addition.
2. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Stir in salt and white pepper. Cover with foil to keep warm.