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.