Lemon Butter Sauce

4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 pound butter
Heat the lemon juice and white wine in a saucepan over medium heat.  Bring to a boil and reduce by one-third.   Add cream and simmer until mixture thickens (3 ? 4 Minutes).  Slowly add butter until completely incorporated.  Season with salt and pepper.  Remove from heat and keep warm.
Recipe Provided by Michelangelo?s Italian Ristorante

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