Beurre Blanc Recipe

Boil white wine, chopped shallots, chopped garlic, bay leaf and black peppercorns in a heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add heavy cream and boil until reduced to 1 cup, about 6 minutes. Strain into a medium sauce pan, pressing on the solids. Place over low heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from the heat. Whisk in fresh lemon juice. Season the sauce to taste with salt and pepper. Cover to keep warm.