Zesty Lemon Butter Sauce (Print Version)

# Ingredients:

01 - 6 tablespoons unsalted butter.
02 - 1 small shallot, finely minced.
03 - 1 clove garlic, finely minced.
04 - ½ cup dry white wine (like Pinot Grigio).
05 - 1 large lemon, juice and zest.
06 - ¼ cup heavy cream (optional).
07 - Salt and pepper to taste.
08 - Fresh herbs (chives, parsley) for garnish.

# Instructions:

01 - Melt 2 tablespoons butter over medium heat. Cook shallots and garlic until fragrant and translucent, 2-3 minutes.
02 - Add white wine and simmer until reduced by half to intensify flavors.
03 - Stir in lemon juice, zest, and optional cream. Simmer gently until slightly thickened.
04 - Whisk in remaining butter one tablespoon at a time until silky. Season with salt and pepper.
05 - Reduce heat to low and keep warm while preparing pasta.

# Notes:

01 - Best served fresh.
02 - Can be made without cream for lighter version.
03 - Reheat gently to prevent separation.

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