Butter Sauce

• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1 bay leaf
• 8 black peppercorns
• 1/2 teaspoon chopped fresh thyme
• 1/4 cup whipping cream
• 1 cup cold butter, cut into 8 pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Stir together first 5 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes, uncovered, or until mixture is reduced by half. Add whipping cream. Return to a boil; reduce heat, and simmer 3 minutes or until mixture is reduced by half. Remove from heat.
2. Whisk in butter, 1 tablespoon at a time, whisking until butter melts and sauce is thickened. Add salt and pepper. Pour mixture through a wire-mesh strainer into a bowl, discarding bay leaf and peppercorns.
3. Note: In testing we used Emeril's Essence seasoning blend for Creole seasoning blend for Creole seasoning.

white wine, lemon juice, bay leaf, thyme, whipping cream, cold butter, salt, pepper

Taken from www.myrecipes.com/recipe/butter-sauce-0 (may not work)