In a medium saucepan, bring white wine, lemon juice and shallot to a low simmer.
Whisk in fine sea salt, white pepper and cream. Bring to a low simmer.
Slowly whisk in butter, just a few cubes at a time until fully melted. Sauce will thicken. If you don't keep the temperature low and whisk continuously, the sauce will separate.
Pour sauce through a fine mesh sieve to remove large pieces of seasoning or shallot. Serve immediately.
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