LEMON VELVET BUTTER SAUCE
This buttery sauce can accent your favorite cooked vegetables or grilled fish fillets.

1/3 cup dry white wine
2 tablespoons finely chopped shallots
4 teaspoons fresh lemon juice
1 tablespoon all-purpose flour
1 cup whipping cream
1/2 cup Ultra Creamy TM Butter, cut into 8 pieces
Salt
Ground white pepper

Combine wine, shallots and lemon juice in 10-inch skillet. Cook over medium-high heat until mixture comes to a boil (5 to 7 minutes).

Continue boiling until liquid almost evaporates (4 to 5 minutes).

Reduce heat to medium-low.

Add flour; mix well. Slowly stir in cream with wire whisk until well mixed. Cook, stirring constantly, until mixture boils (1 to 2 minutes).

Stir in butter until melted; season with salt and pepper. If sauce starts to curdle, decrease heat; whisk until smooth.

Makes 12 servings (1 1/3 cups)
Source: Land O Lakes