Beurre Blanc sauce

Ingredients:

• 1 - 2 shallots, finely chopped
• 240 ml of white wine
• 60 ml lemon juice
• 1 tbsp. heavy cream
• 12 tablespoons chilled unsalted butter, diced

Preparation:

1. Combine shallots, white wine, and lemon juice in a non-reactive saucepan and reduce over high heat to 2 tablespoons.
2. Add the cream to the pan. Once the liquid begins to boil, reduce the heat to low. Add the butter, one cube at a time, whisking over the heat and then removing it from the heat. Continue whisking until the mixture is fully emulsified and reaches the consistency of a thick sauce. Season with salt and white pepper. Store the butter in a thermos until ready to serve.