A delightful and creamy lemon-infused sauce perfect for enhancing the flavors of fish and seafood dishes.
In a small saucepan, combine the dry white wine and finely chopped shallot.
Use a good quality dry white wine for the best flavor.
Bring the mixture to a boil over medium-high heat and reduce until only about 2 tablespoons of liquid remain.
Keep an eye on the reduction to avoid burning.
Lower the heat to low and gradually whisk in the unsalted butter, a few pieces at a time, until fully incorporated.
Make sure the butter is cold to help emulsify the sauce.
Stir in the heavy cream and fresh lemon juice, mixing until smooth.
Adjust the lemon juice to taste for desired tanginess.
Keep the sauce warm in a double boiler until ready to serve.
Stir occasionally to maintain a smooth consistency.
Serve the sauce over your favorite seafood or fish dish and enjoy.
Garnish with a sprig of fresh parsley for a touch of color.
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