Basically a variation on the classic "beurre blanc", this sauce is an elegant accompaniment to grilled and roasted seafood, meat or poultry.
In a saucepan over medium high heat, combine the wine, vinegar, and stock and cook until reduced by half. Add cream and reduce further, 3 to 5 minutes.
Swirl in the butter, piece by piece, until it melts completely and emulsifies slightly. Remove from heat and stir in the chives.