Lemon Butter Sauce

Lemon Butter Sauce

1 shallot, chopped

1 cup white wine

3 lemons, quartered

½ cup cream

¾ pound butter, cut into 1-inch cubes

In a small sauce pan over medium heat, combine shallot, wine and lemon quarters. When wine is reduced by half, add cream; reduce further then reduce heat to simmer. Slowly add butter cubes to mixture, whisking briskly. Strain mixture and reserve for service later.

Chef Michael Burauskas,

McCormick & Schmick's, Skokie