Preparation

• In a small nonreactive skillet, melt 1 Tbs. of the butter. Add the garlic cloves and cook over medium-low heat, tossing occasionally, until the garlic is golden and very tender, 25 to 35 minutes.
• Remove the pan from the heat and let cool to room temperature. In a food processor, beat the remaining unsalted butter with the garlic mixture until nearly smooth; set aside.
• In a nonreactive saucepan, bring the wine and vinegar to a rapid boil. Simmer to reduce the mixture by half and then whisk in the cream. Simmer to reduce this mixture to about 1/2 cup. Off the heat, whisk in the garlic butter, 1 Tbs. at a time, to produce a creamy emulsion. Season to taste with salt, pepper, and a judicious pinch of cayenne. Keep the sauce warm but avoid overheating, which will cause it to separate. Just before serving, stir in the chopped herbs.