3 shallots, minced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chicken broth
1tsp lemon juice
4 tbsp cold unsalted butter in 4 pieces
2 tsp minced fresh sage (tarragon is an alternative)
Salt, Pepper, Cayenne to taste
Saute shallots over medium heat
Add and reduce the white wine for about 4 minutes
Add stock , cream and lemon juice and reduce another 4 minutes
Whisk in the cold butter pieces one at a time whisking constantly. Don't add another piece of butter until previous one is melted
Finish with sage , salt, pepper and cayenne
Keep warm in water bath until serving
