Instructions: Place wine, stock, vinegar, cider, onion and lemon juice in a pan, bring to the boil and reduce until about 1/2 a cup of liquid remains. Add cream and again reduce by half.

Remove pan from heat and gradually whisk in soft butter a bit at a time. Sauce should take on a pale yellow colour and thicken.

Do not boil this sauce once butter is added.

Season and use immediately.

Serve with grilled or roasted chicken, pork, fish, seafood, vegetables. Chopped herbs may also be added to this sauce.

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