Recipe Courtesy of Emeril Lagasse

1/4 cup white wine
Juice of 1 lemon (2 if you really like lemon)
1 bay leaf
8 peppercorns
1/2 teaspoon chopped fresh thyme
1/4 cup heavy cream
8 ounces cold butter, cubed
Salt and pepper

In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf and thyme. Bring the liquid to a boil and reduce by half, about 2 to 3 minutes. Add the cream and bring the liquid back to a boil and reduce by half, about 2 to 3 minutes. Whisk in the butter, a cube at a time, until all the butter is incorporated. Season the sauce with salt and pepper. Strain the sauce through a fine mesh strainer and keep warm.

Yield: 4 servings