2 to 3 shallots, finely chopped
1 c. white wine
1/3 c. white wine vinegar
salt and white pepper, to taste
1 c. heavy whipping cream
1 stick butter
1 to 2 lemons

Bring first four ingredients to a boil and reduce until saucepan is almost dry. Add whipping cream; bring to a boil again and reduce by half. Add butter very slowly. Do not let mixture boil or it will separate. Squeeze lemon juice into mixture and keep warm. Serve over baked, broiled or sautéed fish or serve as a dipping sauce for crab legs, lobster or shrimp.