Ingredients
1 thinly sliced shallot
1 cup white wine
1/4 cup lemon juice
1/2 tsp black pepper corns
2 oz heavy cream
6 oz cold unsalted butter
salt & pepper to taste.
Preparation
Combine the shallot, wine, lemon juice and peppercorns in a sauce pan over high heat. Reduce to 2 tbls. Add the heavy cream. When the mixture begins to bbubble, reduce the heat to low. Cube the butter, add one cube at a time, whisking while on the heat and then off the heat. Continue whisking in the butter until the mixture has reached a rich sauce consistency. Strain then season with salt to taste.
