1 tablespoon extra virgin olive oil 
1 clove garlic, peeled, minced 
1 teaspoon shallots, peeled, minced 
1/4 cup white wine 
1 teaspoon lemon rind, minced grated 
1 tablespoon lemon juice 
1/4 cup heavy cream 
6 tablespoons cold unsalted butter, cubed 

In small saute pan over high heat combine and simmer olive oil, garlic shallot, white wine, lemon rind and lemon juice.  Reduce mixture to about 2 tablespoons.  Add cream and reduce again to 1/4 cup.   Reduce heat to medium and whisk in butter, 1 piece at a time, until all butter is melted and sauce is thick.  Strain sauce.  Keep sauce warm until serving. 

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