– 2 juicy lemons, from which you need to squeeze at least 70 ml of juice– 190 ml dry white wine (or vermouth for a sweeter note)– 1 shallot, minced– 12 tbsp cold unsalted butter, cut into cubesand more.....
In a small saucepan, combine the white wine, lemon juice, and minced shallot. If you’re like me and love a hint of herbaceousness, add the thyme sprigs at this stage. Bring the mixture to a boil over medium heat.
Once all the butter is incorporated, season the sauce with salt and white pepper to taste. If you’ve added thyme, remove the sprigs. For a smooth sauce, strain out the shallots and thyme through a fine sieve.