Technical Stages :

• Put the ciselered shallot, wine and lemon juice together in a pot.
• Reduce until dry.
• Add one tablespoon of water and whisk over strong heat the cold butter (coming straight from the fridge).
• The sauce must be constantly boiling when combining with the butter. As soon as all of the butter is in, filter through a chinois in a warm bain Marie. Season if needed.