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.
