Ingredients:

  • 2 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 2 cloves garlic, grated
  • 1/4 cup dry white wine
  • 1 cup heavy whipping cream
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1.5 tbsp freshly squeezed lemon juice
  • 1 tsp fresh lemon zest
  • 1 tbsp fresh dill or chives, finely chopped

Instructions:

  1. Melt the butter in a small heavy-bottomed saucepan over medium-low heat. Add minced shallots and cook for 2–3 minutes until translucent. Stir in the garlic and cook for an additional 30 seconds until fragrant.
  2. Pour in the dry white wine to deglaze the pan. Increase heat to medium and simmer until the liquid has reduced by half to concentrate the flavor.
  3. Add the heavy cream to the reduction. Bring to a gentle simmer (avoid a rolling boil) and whisk occasionally for 5–7 minutes until the sauce reaches a nappe consistency, thick enough to coat the back of a spoon.
  4. Reduce heat to low. Gradually whisk in the fresh lemon juice and lemon zest. This low-temperature addition prevents the dairy from curdling.
  5. Stir in the salt, pepper, and fresh herbs. Optional: Pour the sauce through a fine-mesh strainer for a perfectly smooth restaurant-quality finish.