Creamy Lemon Butter Sauce For Fish And Seafood - cooking recipe

Ingredients

1/2 cup white wine
1 shallot, minced
1 cup butter, cut into pieces
1/2 cup whipping cream
1 lemon, juice of

Preparation

In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.