Makes 2 cups
Serve this sauce over broiled, poached and
baked fish and shellfish.
1 cup dry white wine
1/3 cup white wine
2 tablespoons finely chopped shallots
2 1/4 cups heavy cream
3/4 pound butter, cut into cubes
to taste salt and pepper
In a medium saucepan, combine wine, vinegar and shallots. Reduce
over high to approximately 1/2 cup. Add cream and bring to a boil and reduce to
a sauce consistency.
The sauce should coat the back of a spoon. Remove from
heat and stir in the butter in small batches.
Season with salt, white
pepper and lemon juice.