1. Begin with the butter at room temperature so it creams smoothly. Place 1/2 cup (113 g) softened butter in a medium bowl and beat with a wooden spoon or hand mixer until pale and fluffy, about 2-3 minutes.
2. Add 1/2 cup (60 g) powdered sugar gradually — a tablespoon at a time — beating continuously after each addition until fully incorporated and the mixture is smooth and light, about 3-4 minutes total.
3. Add 2 tablespoons (30 ml) whole milk and 2 tablespoons (30 ml) wine drop by drop (this is an emulsification technique: adding liquid slowly so the fat and liquid bind without separating). Use a fork, whisk, or the back of a spoon and incorporate each drop fully before adding the next. The finished sauce should be silky, soft, and uniform in color with no greasy or curdled patches. If the sauce begins to look broken or grainy, slow down the addition of liquid further.
4. Serve immediately, or hold at room temperature for up to 30 minutes. If the sauce separates on standing, beat briefly to re-emulsify. Do not refrigerate before serving or the butter will solidify.
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