Ingredients:

  • 2 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp cold unsalted butter, cubed

Instructions:

  1. Melt 2 tbsp of butter over medium heat until it begins to foam. Add the minced shallots and garlic, stirring constantly for 2–3 minutes until the shallots become translucent and fragrant.
  2. Pour in the white wine. Increase the heat slightly and simmer, stirring occasionally, until the liquid has reduced by half (about 3–5 minutes).
  3. Lower the heat to medium-low. Slowly whisk in the heavy cream. Simmer gently for 4–6 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
  4. Remove the pan from the heat. Stir in the lemon juice, salt, pepper, and chopped parsley.
  5. Whisk in the final cube of cold butter until melted to create a professional, glossy sheen.