Ingredients

1/2 pound butter, at room temperature
1/4 cup white truffle oil
1 cup white wine
1 tablespoon minced shallots
1 teaspoon chopped garlic
Salt
Freshly ground white pepper
1/2 cup heavy cream
1 small black truffle
Chives for garnish

Directions

In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for one minute. Cut the butter into 1-inch pieces. Reduce the heat to medium low and whisk in the butter, one piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.