Instructions:
- Preparation:
- In a medium saucepan, combine the white wine, lemon juice, chopped shallot, and minced garlic. Place the pan over medium heat and bring the mixture to a simmer.
- Reduce the Sauce:
- Allow the mixture to simmer gently until it is reduced by half. This should take about 5-7 minutes. The reduction process concentrates the flavors and creates a more intense base for the sauce.
- Add Cream:
- Once the mixture has reduced, add the heavy cream to the saucepan. Stir to combine and return the mixture to a simmer. Let it simmer for another 2-3 minutes, or until the cream starts to thicken slightly.
- Incorporate Butter:
- Reduce the heat to low. Gradually add the chilled, cubed butter to the saucepan, whisking constantly. It’s important to add the butter slowly and whisk continuously to ensure that it emulsifies with the sauce, creating a smooth and velvety texture.
- Seasoning:
- Season the sauce with salt and freshly ground black pepper to taste. Be mindful of the saltiness, as the sauce will be paired with fish, which can also be seasoned.
- Finishing Touches:
- If desired, stir in the chopped parsley and dill for added flavor and color. These herbs complement the fish and add a fresh touch to the sauce.
- Serving:
- Once the sauce is ready, remove it from the heat. Serve it immediately over your cooked fish, drizzling it generously to coat the fillets. Garnish with lemon zest for an extra zing and visual appeal.
