In a medium saucepan, bring the white wine, lemon juice and shallot to a low simmer.
Whisk in the fine sea salt, white pepper and cream.
When barely bubbling, slowly whisk in a few butter cubes at a time until all are added and fully melted. The sauce will thicken. If you don't keep the temperature low and whisk continuously, the sauce will separate.
Pour the sauce through a fine mesh sieve to remove large pieces of seasoning or shallot. Serve immediately.
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Notes
This sauce is an emulsification, it can potentially separate. Whisk well or shake to recombine.