Ingredients
1 shallot, minced
2 oz vinegar
3 oz white wine
4 oz heavy cream
juice of 1/4 lemon
1/2 lb butter
Preparation
gently cook shallot in vinegar and white wine until almost all the liquid is evaporated. Add cream and lemon juice, whisk in butter until emulsified and sauce has thickened slightly. Strain for smooth sauce.
