This recipe was given to me by chef Patrick Finney of the Napa Valley Wine Train. Chef Finney uses it on his fresh fish with shaved fennel dish. Follow this link for that recipe, or feel free to come up with your own use for this versatile sauce (be sure to let us know in the comment section below if you come with any really great combos).

In a small non-reactive saucepan, mix Chardonnay, rice wine vinegar and shallots. Reduce by half. Lower heat to a simmer. Whisk in butter chips, 1 at a time until emulsified, do not boil. In a small bowl, mix 1 tablespoon Chardonnay with the saffron strings.