White Wine Butter Sauce

• 1 tablespoon olive oil
• ¼ cup (35 g) finely chopped shallots or

In a heavy saucepan over medium heat, warm the olive oil Cook the shallots until translucent, about 2 minutes. Add the wine, zest, and stock. Raise the heat to high and cook to reduce the liquid by two-thirds. Add the cream and cook, stirring, until a light sauce consistency, about 5 minutes. Off heat, whisk in the butter 1 tablespoon at a time. The sauce will thicken and take on a shine. Seaso