Lemon Buerre Blanc (butter sauce)

• 1 lemon
• 1 sliced shallot
• ½ tblsp. Chopped garlic
• ¼ c. white wine
• ¼ c. chicken stock
• 1 stick unsalted butter

1. In small saucepot, juice lemon and add all ingredients except butter.

2. Bring to a boil, reduce heat and simmer until mixture is reduced by ¾.

3. Remove from heat and slowly whisk in all butter (cut into cubes).

4. Strain sauce through a chinois (fine mesh strainer).

DO NOT return to heat. Serve immediately.