Heat a small saucepan to medium high and add 2 Tbl. of oil. Add 2 minced shallots and reduce the heat to medium.

Saute the shallots until translucent (approximately 2 minutes).

Make sure any excess oil is poured out so that it won't break your sauce later.

Add 1 cup of white wine and let it reduce by half.

Add 1/2 cup of grapefruit juice and reduce. Reserve the segments of the grapefruit for later.

You want the liquid to reduce to 3 Tbl. to 1/4 cup of liquid.

At this point, have 1 lb. of cold butter diced and ready. Once the liquid is reduced, you want to immediately add the butter.

Add 1 Tbl. of the butter and whisk to emulsify. Once it has melted into the sauce add another Tbl. Continue incorporating into the sauce 1 Tbl. at a time. Make sure that the temperature of the burner is hot enough to just barely melt the butter. If it is too hot or too cold, the sauce will break.

Once the sauce is smooth and emulsified, it is stable enough to add 6-8 of the grapefruit segments.

Whisk in the segments and season to taste.

Once the sauce is ready, serve it immediately. Cooling the sauce or reheating it will cause it to break.