Lemon Beurre Blanc

Lemon Beurre Blanc

1/2 cup white wine

2 cloves garlic, finely minced

1/4 cup heavy cream

1/2 cup butter (1 stick), cut into 1/2-inch pieces

1/4 cup lemon juice

In a medium saucepan, bring the wine and garlic to a boil.

Add the cream.

Add the butter, one piece at a time, whisking constantly. Each piece must have completely melted before you add the next one. 

Whisk in the lemon juice.

The sauce is ready to serve.

Note: 

If you want to make the Beurre Blanc ahead, you may refrigerate it and reheat on really low heat, whisking all the time.