| | Directions | | Boil white wine, chopped shallots, chopped garlic, bay leaf and black peppercorns in a heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add heavy cream and boil until reduced to 1 cup, about 6 minutes. Strain into a medium sauce pan, pressing on the solids. Place over low heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from the heat. Whisk in fresh lemon juice. Season the sauce to taste with salt and pepper. Cover to keep warm. |
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| Ingredients | | - |  | 1 cup dry white wine |
| - | | 1/4 cup chopped shallots |
| - | | 6 cloves garlic, chopped |
| - | | 1 bay leaf |
| - | | 1/2 teaspoon whole black peppercorns |
| - | | 1 cup heavy cream |
| - | | 5 tablespoons unsalted butter, room temperature |
| - | | 1 1/2 tablespoons fresh lemon juice |
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