1 Shallot, finely chopped
1 Tbsp. Lemon Juice
Salt, to taste
White Pepper, to taste
1/2 Cup Butter
1/2 Cup Heavy Cream
Place the shallot in a small pan with the lemon juice and 3 tablespoons of Water. Add a little salt and pepper and boil until the liquid has reduced to about 2 tsp.
Meanwhile, heat the butter in the top of a double boiler over simmering water. Strain into the reduced liquid. Slowly stir in the cream until hot and completely blended.
Taste and season with salt and pepper as needed.
Good as a sauce for fish , Chicken or Vegetables