Ingredients

Instructions

  1. In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
  2. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
  3. Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.