In a two quart sauce-pot, gently cook the butter, salt, and shallots and cook for 5 minutes until the shallots are translucent and softened, this will remove their hot-raw aroma and flavor.

Add the puffball flour and cook, until the puffball flour loses it's volume and begins to cook. Cook the puffball flour for five minutes on low-medium heat, stirring occasionally until it darkens in color slightly.

Now deglaze with the wine and cook until the wine has almost evaporated entirely.

After the wine cooks off, add the cream, stock, and white pepper. Bring the mixture to a simmer and then puree in a highspeed blender. When the sauce is pureed and very smooth, strain it through a chinois or other strainer. Alternatively you could use a hand blender to puree this, they work great too.

Reserve the sauce until needed. When reheating, whisk occasionally to prevent lumps.