Ingredients
1 tb Virgin olive oil
1 ts Garlic, peeled and minced
1 ts Shallots, peeled and minced
1/4 c White wine, dry white or
1 ts Lemon rind, minced grated
1 tb Lemon juice
1/4 c Heavy cream
6 tb Cold unsalted butter, cubed
Preparation
In small saute pan over high heat combine and simmer olive oil, garlic shallot, white wine, lemon rind and lemon juice. Reduce to about 2 tablespoons, add cream and reduce again to 1/4 cup. (This happens very quickly, so do not leave the pan.)
Reduce heat to medium and whisk in butter, 1 piece at a time, until all butter is melted and sauce is thick. This will take no longer than 1 minute. Strain sauce; this sauce must be kept warm until serving time or it will separate. Do so in a thermos or over a pan of hot water for up to 2 hours before serving.
