In small saute pan over high heat combine and simmer olive oil, garlic shallot, white wine, lemon rind ane lemon juice. Reduce to about 2 tablespoons, add cream and reduce again to 1/4 cup. (This happens very quickly, so do not leave the pan.) Reduce heat to medium and whisk in butter, 1 piece at a time, until all butter is melted and sauce is thick. This will take no longer than 1 minute. Strain sauce; this sauce must be kept warm until serving time or it will separate. Do so in a thermos or over a pan of hot water for up to 2 hours before serving.

Woman's Day, Spring Cooking & Entertaining; Volume Vii, Number 1 (Spring 97) Adapted for Mc by Brenda Adams; mc posted 4/13/97