In a large pot, cook shallots in wine, until wine is reduced by 1/4. Add cream and salt and bring to a boil, then reduce heat. Watch it very closely because it will boil over quickly. Add the blond roux and whisk well.
Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain marie.
BLONDE ROUX: In a double boiler, over lightly simmering water, melt butter, stir in flour, blend, and let cook for 10 minutes.
When bringing cream to a boil, it MUST be watched. It will boil over very rapidly.
Serving Ideas: Use with Scallops Newport (see recipe in this cookbook).
Per serving: 870 Calories; 90g Fat (95% calories from fat); 3g Protein; 7g Carbohydrate; 287mg Cholesterol; 1654mg Sodium
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