Ingredients

• 1 lemon, peeled and quartered
• 1 shallot, minced
• 1/4 cup dry white wine
• 1 bay leaf
• 1 1/2 teaspoons whole peppercorns
• 2 cups unsalted butter, cut into tablespoon-size pieces
• 1/2 teaspoon table salt
• Pinch of ground white pepper

Preparation

1. Bring first 5 ingredients to a simmer in a heavy saucepan over medium heat. Cook 3 to 5 minutes or until liquid almost completely evaporates.
2. Reduce heat to low, and whisk in butter, 1 piece at a time, whisking constantly and allowing butter to melt between each addition.
3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids.
4. Stir in salt and white pepper.
5. Cover with foil to keep warm.