Ingredients:

  • 2 tablespoons shallots, minced finely
  • 0.5 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons heavy cream
  • 1 cup unsalted butter, chilled and cut into 1/2-inch cubes
  • 0.25 teaspoon kosher salt
  • 1 pinch white pepper
  • 1 tablespoon fresh chives or parsley, minced (optional garnish)

Instructions:

  1. In a small heavy-bottomed saucepan over medium heat, combine the minced shallots, white wine, and lemon juice. Simmer until the liquid has reduced to approximately 2 tablespoons of syrupy concentrate (about 5–7 minutes).
  2. Whisk in the heavy cream and allow the mixture to bubble for 1 minute until the bubbles look thick and syrupy.
  3. Reduce the heat to the lowest setting. Gradually add the cold butter cubes, two at a time, whisking constantly until the butter is mostly melted. Continue adding butter only once the previous cubes have almost melted to maintain the emulsion.
  4. Once all butter is incorporated and the sauce is thick and pale yellow, remove from heat. Strain through a fine-mesh strainer to remove shallots for a perfectly smooth texture.
  5. Season with kosher salt and white pepper. Taste it — it should be bright and zingy. Garnish with fresh herbs if desired and serve immediately.