Ingredients:

• ½ cup dry white wine
• 2 tablespoons minced shallots
• ¼ cup cream
• 1 ½ sticks butter
• Salt, pepper and lemon juice

Instructions:

1. Combine wine and shallots in sauce pan over high heat.  Reduce by half.
2. Add cream and reduce until bubbles are thick and shiny.  Reduce by half again.
3. Remove from heat and whisk in 1 tablespoon of butter at a time off heat.  Season after all the butter has been added.  You may strain the sauce to get it smooth.

Comments: This is your basic reduction sauce which means to concentrate flavors.  You can make this a mustard sauce for shrimp or fish by exchanging the lemon juice for 1 T.Dijon & Pommery or exchange the lemon juice again for 2 T pesto and serve over grilled fish.