Add shallots and wine to a medium stainless-steel saucepan over high heat, then reduce wine for about 12 minutes or until almost completely reduced.

Add lemon juice and capers and reduce for about 1 minute.

Add cream and bring to a boil, reducing by half for about 2-3 minutes on medium heat.

Reduce cream until desired thickness is achieved.

Chef’s Note: This step can be done up to 1 hour before serving.

Reduce heat to low until serving, stirring every 15 minutes – if oven is on for another element of your meal, burner can be turned off, and sauce will be kept warm by oven heat.

Chef’s Note: While holding sauce, maintain a temperature no cooler than 100 degrees Fahrenheit and no hotter than 130 degrees Fahrenheit, as per a food thermometer.

Cut butter into half-ounce cubes and add one at a time – waiting until each cube is almost fully incorporated before adding another – while constantly stirring with a whisk.

Chef’s Note: If sauce starts to separate on the edges and thins, add butter faster and lift pot off burner. If sauce thickens too much, add butter slower.