2 tablespoons shallots, chopped
2 cup sauvignon blanc
1/4 cup heavy cream
4 oz unsalted butter, chilled and cut into small pieces
kosher salt to taste
freshly ground blackpepper to taste
1/2 lemon, juice only
2 tablespoons snipped chives

Put shallots and wine into a medium saucepan.  Simmer until reduced to 2 tablespoons.

Add cream.  Simmer until reduced to 2-3 tablespoons.

Whisk in cold butter while still simmering.  Remove from heat.

Season with salt, pepper and lemon juice.

Strain andkeep warm.  Stir in chives just before serving.