INGREDIENTS
- 100 ml white wine
- 2 bay leaves
- 5 white peppercorns
- 1/2 onion, finely diced
- 200 ml cream
- 250 g butter, diced
- 41/2 tablespoons lemon juice
- Sea salt and white pepper, to season
METHOD
Place a small saucepan over medium heat. Add white wine, bay leaves, white peppercorns, onion and cream, bring to a simmer, reduce the liquid by half. Strain. Drop the heat to low and return liquid to pan.
Add the butter to the wine mixture, dropping in a few cubes of butter at a time while continuously stirring with a wooden spoon. When all the butter is incorporated, add lemon juice and season to taste.