From @Brian Lagerstrom

White Wine Lemon Butter Sauce

Name: White Wine Lemon Butter Sauce
Ingredients: olive oil; 100 g (⅔ c) shallots, small dice; 50 g (10 cloves) garlic, minced/pressed; small pinch kosher salt; 250 g (1 c + 2 T) dry white wine; 100 g (½ c) chicken stock (or clam juice for seafood); 75 g (5 T) cold unsalted butter, cubed; zest of ½ lemon, chopped; 15 g (¼ c) parsley, finely minced

5steps

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Ingredients

olive oil
100 g (⅔ c) shallots, small dice
50 g (10 cloves) garlic, minced/pressed
small pinch kosher salt
250 g (1 c + 2 T) dry white wine
100 g (½ c) chicken stock (or clam juice for seafood)
75 g (5 T) cold unsalted butter, cubed
zest of ½ lemon, chopped
15 g (¼ c) parsley, finely minced

Method

In saucier over med heat: add 1-2 T oil, sweat shallots + garlic with a pinch of salt 5 min to softened (no color)
Add wine; reduce fast to au sec (nearly dry).
Add stock; simmer to reduce by ⅔.
Reduce heat to low, whisk in cold butter a few cubes at a time to emulsify to a satiny sheen.
Off heat, stir in lemon zest and parsley. Serve immediately.

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