In small saute pan over high heat combine and simmer olive oil, garlic shallot, white wine, lemon rind and lemon juice.
Reduce to about 2 tablespoons, add cream and reduce again to 1/4 cup. (This happens very quickly, so do not leave the pan.) Reduce heat to medium and whisk in butter, 1 piece at a time, until all butter is melted and sauce is thick.
This will take no longer than 1 minute. Strain sauce; this sauce must be kept warm until serving time or it will separate. Do so in a thermos or over a pan of hot water for up to 2 hours before serving.
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|Serving Size: 1 Serving (612g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 3917 (100%)|
|Amt Per Serving||% DV|
|Total Fat 439.2g||586 %|
|Saturated Fat 271.3g||1357 %|
|Monounsaturated Fat 120.5g|
|Polyunsanturated Fat 17.4g|
|Cholesterol 1139.8mg||351 %|
|Sodium 70.2mg||2 %|
|Potassium 230.5mg||6 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 6g|
|Protein 5.4g||8 %|
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Calories per serving: 3917
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