I think what you are looking for is a Beurre Blanc. Relatively simple to make. Take 1/2 cup of white wine and put into a stainless steel pot, small to medium in size, along with 1 shallot, minced finely, if not straining, roughly chopped if straining, along with 1 bay leaf. Reduce until the wine is almost completely evaporated. Next add 1/4 cup of heavy cream and reduce that until thickened almost to sour cream consistancy. Remove from heat and whisk in 3/4 pound of cold butter, cut into medium sized cubes. If the sauce starts to get too cold rewarm slightly, over low heat, do not let it come to a boil or it will break! Also don't let it get too cool or it will break when placed on hot food. Add the butter a few cubes at a time. I find that it will take about 10-15 seconds to melt those cubes in the right temperature sauce. When they are melted add a few more, whisking constantly, again gently heating the sauce if it starts to get too cold. If you do it right the butter will stay emulisified leaving you with a satiny smooth sauce. Do it wrong and the butter will separate making a complete mess. Make this sauce just before you serve your food and keep warm.
Traditionally you this sauce is made without the cream, but I find the cream helps to keep the emulsification. Once you master it with cream, you can attempt it without cream