Cream Sauce for Fish

Procedure

1. Sweat the shallots in butter until soft.
2. Add stock, wine, parsley, and bay leaf. Over moderate or high heat, reduce the liquid by three-fourths.
3. Add the cream and bring to a boil. Boil 1–2 minutes, or until reduced to a light, saucelike consistency.
4. Season to taste with lemon juice, salt, and white pepper.