smack.
u can do a basic buerre blanc sauce that will work pretty well.
8 shallots, very finely chopped
2 tablespoons white wine vinegar, with tarragon flavor if you like.
4 tablespoon dry white wine
8 ozs good, cold butter
Salt and white pepper
Place the shallots in a heavy saucepan on a very low heat with the vinegar and the wine and soften them until they almost turn to mush. They can be sieved but the requirement is one tablespoon of very flavorsome liquid.
Add the butter 1/2" cube by 1/2" cube and whisk until the sauce thickens. Season and serve.
u can also do a lemon butter, bit more complicated.
1/4 of a leek, sliced
1 lemon, sliced
2 cloves garlic
1 stalk celery, chopped
2 cups white wine
1 shot lemon juice
1 1/2# butter *room temp is easier *
2 cups heavy cream
place the first four ingredients in the bottom of a sauce pan and with just a tiny bit of the butter saute until the celery is soft. add the wine and lemon juice and reduce by half. add the cream and reduce by half. you should have a nearly gravy like consistancy. SLOWLY add the butter bit by bit, whipping the whole time until all is added. strain and serve.
be careful not to scald the pan when the cream is added, if u dont watch it, u could burn the bottom of the pan, and there goes all ur work.
fyi: this recipe on a much larger scale is exactly the one used by Macaroni Grill.
http://www.macaronigrill.com/
enjoy.