Instructions

1. Melt butter over medium-high heat. When foamy, add shallots and garlic. Cook and stir until soft, about 2 minutes.
2. flour and stir constantly with a wooden spoon for about 2 minutes for a light blonde roux.
3. Add the chicken stock, stir to mix well and bring to a boil. Cook, stirring occasionally, until mixture thickens (about 3 minutes).
4. Reduce heat to medium low and add wine, lemon juice and cream. Mix well. Add salt and pepper to taste.