3 tbsp. shallot, minced
1 cup less sodium chicken broth
½ cup heavy cream
1 tsp. fresh lemon juice
4 tbsp. cold, unsalted butter, cubed
1-2 tsp. minced fresh sage salt, white pepper, and cayenne to taste
Sauté shallot in butter in a small saucepan over medium heat just until soft, 2-3 minutes. Add broth, cream, and lemon juice. Simmer until reduced by half, 8-10 minutes.
Whisk in butter 1 tbsp. at a time, stirring constantly. Do not add more butter until previous addition has melted completely.
Finish sauce with sage and seasonings. Keep warm in a water bath until ready to serve.