Drain off excess oil from the pan, leaving about 1 tablespoon. Reduce heat to medium. Add the minced shallots and garlic, sautéing for about 1–2 minutes until fragrant and translucent.
Pour in the white wine (or chicken broth) and lemon juice, scraping the bottom of the pan to deglaze and collect all those delicious brown bits. Let the liquid reduce by half—about 3–5 minutes.
Stir in the Dijon mustard and cream, whisking to combine. Let the sauce simmer gently for another 3 minutes, allowing it to thicken slightly.
Now, reduce heat to low and begin whisking in the cold butter cubes, one at a time. This technique, called “monter au beurre”, emulsifies the sauce, giving it a silky texture.
Season with salt and freshly cracked black pepper to taste.
Optional Add-ins:
A pinch of nutmeg
A splash of brandy or cognac
A few fresh thyme leaves
5. Assemble and Serve
