1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper(black will be fine if you don't have white), to taste
Directions
Combine the shallots, white wine, and lemon juice in a non-reactive saucepan(not an aluminum pan, stainless steel would be a good choice) over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified (fancy word for thickened) and has reached a rich sauce consistency. Season with salt and white pepper.
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