Ingredients
2 shallots, minced
1/2 cup white wine
Juice from 2 Meyer lemons
1 cup heavy cream
2 tablespoons sour cream
1 cup unsalted butter, softened
1 teaspoon salt
Preparation
In a medium saucepan, combine shallots, wine, lemon juice and heavy cream. Simmer until reduced by half. Add sour cream and butter in tablespoon increments, whisking constantly to emulsify. Press through a fine mesh strainer and season with salt.
