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Beurre Blanc (White Butter Sauce)

1 cup heavy whipping cream
1/8 cup shallots, minced
1/2 cup white wine
1/8 cup lemon juice
1/4 pound unsalted butter, cut in small cubes
1/2 tablespoon salt
1/4 tablespoon white pepper
1/8 cup blond roux

In a large pot, cook shallots in wine, until wine is reduced by 1/4.
Add cream and salt and bring to a boil, then reduce heat. Watch it
very closely because it will boil over quickly. Add the blond roux and
whisk well.

Whisk in butter piece by piece until all is incorporated. Add lemon
juice, salt, and pepper. Keep warm in a bain marie.

NOTE: When bringing cream to a boil, it MUST be watched. It
will boil over very rapidly.

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