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

Instructions
In a mixing bowl mix together the butter and truffle oil together.
Place the butter on a plastic sheet, 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 1 minute.
Cut the butter into one 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 chive.