Ingredients:

  • 2 tbsp unsalted butter
  • 2 large shallots, finely minced
  • 3 cloves garlic, paper-thinly sliced
  • 0.25 tsp red pepper flakes
  • 0.5 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 6 tbsp cold unsalted butter, cubed
  • 0.25 cup heavy cream
  • 2 tbsp fresh chives or parsley, finely chopped
  • 0.25 tsp salt
  • 0.125 tsp white pepper

Instructions:

  1. Place the 2 tablespoons of unsalted butter in a medium skillet over medium low heat until it begins to foam and sizzle gently. Add the minced shallots and sliced garlic. Sauté until the shallots are translucent and fragrant, ensuring they do not brown.
  2. Stir in the 0.25 tsp red pepper flakes and cook for 2 minutes until the shallots are translucent and fragrant.
  3. Pour in the 0.5 cup dry white wine and 1 tbsp lemon juice, scraping any bits from the bottom. Simmer the liquid for 4 to 5 minutes until it has reduced by half and looks syrupy.
  4. Whisk in the 0.25 cup heavy cream and 1 tsp lemon zest, bringing it back to a very gentle simmer.
  5. Drop the 6 tablespoons of cold cubed butter into the pan, two cubes at a time, whisking constantly. Continue whisking over low heat until the butter is fully incorporated and the sauce is thick and glossy.
  6. Remove from heat and stir in the 0.25 tsp salt, 0.125 tsp white pepper, and 2 tbsp fresh chives.