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.