Warm Lemon Sauce

• 2 tablespoons unsalted butter
• ¼ cup slivered shallots or green onions, white part only

In a deep saucepan, melt the butter and sauté the shallots for a minute or two or until they just begin to soften. Add the stock and wine and boil over high heat until the mixture is reduced by half, about 5 minutes. In a medium bowl, whisk together the cornstarch, egg yolks, and lemon juice until just combined. Slowly whisk the shallot mixture into the egg yolks to temper them. Return to the s