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Cook the shallots. Melt 1 tablespoon of butter in a pan over medium heat. Add the shallots, whisk for 30 seconds, then add the wine and vinegar and continue whisking until the liquid is almost completely reduced (about 2 tablespoons of liquid remaining).
Make it creamy. Add the cream and salt and bring to a boil. Turn the heat down to medium low, add the remaining butter a few pieces at a time, while whisking rapidly and continuously.
Strain. Strain the buerre blanc sauce through a fine-mesh sieve to discard the shallot, pressing on top with a spoon to extract all the juices and flavor.
Serve. Serve the beurre blanc sauce immediately while warm.