Weigh butter on lid of TM bowl; set aside
Scale the shallot into the TM bowl; chop at speed 8 for 10 seconds
Scale white wine and vinegar (or lemon juice) into TM bowl; set time for 4 minutes, temperature at 90°C and speed 1 (reduce to 3 tablespoons)
Set time for 2 minute 30 seconds, temperature to 60°C at speed 2; drop cubes of butter through hole in lid of TM bowl ¼ at a time every 20 seconds
Season to taste
Strain through sieve into serving pitcher; serve immediately
