Creamy Lemon Butter Sauce

1/2 cup white wine
1 shallot, minced
1 cup butter, cut into pieces
1/4 cup whipping cream
Juice of 1 lemon

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