Here's What You'll Need
1
unsalted butter, shallot, dry white wine, white wine vinegar, lemon juice, heavy cream, salt
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2
Heat butter in a nonreactive saucepan over medium heat. Add minced shallot and cook until translucent, about 2-3 minutes.
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3
Pour in white wine, white wine vinegar, and lemon juice. Cook until mixture reaches a simmer. Reduce temperature to medium, let the sauce thicken. Add heavy cream, stir, then turn heat to low.
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4
Add cold, cubed butter. Swirl the pan until butter has emulsified into the sauce. Repeat with remaining butter. Taste, then season with salt, as needed. Serve immediately.
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