Step 1

Pour the white wine into a saucepan and add a smashed garlic clove.

Step 2

Set the pan over medium heat then bring to a simmer and allow the liquid to reduce by half, approximately 10 minutes.

Step 3

Whisk in the cream and allow to simmer, whisking regularly, until the cream has reduced and coats the back of a spoon easily.

Step 4

Stir in the lemon juice and cook, whisking regularly, for another 1-2 minutes.

Step 5

Take the pan off the heat then whisk in the cold butter, one cube at a time, until the butter is emulsified into the sauce.

Step 6

By adding the butter off of the heat, the butter won't melt quickly and cause the sauce to split.

Step 7

Taste and season with salt and pepper then serve.