Lemon Beurre Blanc

I was asked to start sharing the recipes that I learned at my surprise birthday party.  I have to give kudo's to Chef John Surla for teaching me this one.  The following is a lemon beurre blanc sauce:

Ingredients:
Unsalted butter 2- 3 sticks
shallots
lemon
white wine (dry)

I started with a 1/2 to 3/4 of stick of unsalted butter and the diced shallots.  I melted the butter under low heat, added the the finely chopped shallot, and the zest from the lemon plus the juice. 

I then added about a cup of white wine.  I used a local Trebbiano, which is a chardonnay fermented in stainless steel rather than oak.  The wine is moderately dry and flavorful.  The ingredients were left on low - medium heat until it reduced down to about the original volume of the melted butter and lemon juice prior to me adding the wine. 

Then I added the remaining unsalted butter (I prepped the butter, cubing it into approximately 1/2 to 1 inch squares) to the mixture with the heat on high and aggressive stirring.  Once everything is combined and melted it is ready to serve.  Since this is a butter based dish I would wait to prepare just before serving and serve it hot. 

This sauce is great on fish or chicken but is extremely rich.  I have saved the sauce and reheated it with leftovers - it was still great.