Ingredients:

  • 1/2 cup (120 ml) dry white wine (e.g., Sauvignon Blanc)
  • 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
  • 1 tablespoon (15 g) shallots, finely minced
  • 1 cup (230 g) unsalted butter, cold and cut into small cubes
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. In a medium saucepan, combine white wine, lemon juice, and minced shallots.
  2. Over medium heat, bring the mixture to a gentle boil. Reduce heat and simmer until the liquid is reduced to about 2 tablespoons (30 ml), approximately 5-7 minutes.
  3. Lower the heat to low. Begin to add the cold butter cubes, one at a time, whisking continuously until each cube is melted before adding the next.
  4. Maintain a low temperature
  5. Taste and season with salt and freshly ground black pepper as desired.
  6. If desired, strain the sauce through a fine mesh strainer into a bowl to remove shallot pieces.