Perfect with fish or shellfish.

If you're using salted or semi-salted butter, be sparing when seasoning with salt.

Use white pepper so that your sauce is not flecked with black spots.

If desired, you can add 125 ml (1/2 cup) cream: reduce it by half before incorporating the butter.

1. In a saucepan, combine the white wine and juice of two lemons.
2. Bring to a boil and reduce by half.
3. Whisk in the cold butter a piece at a time.
4. Season with salt and white pepper.