Lemon-Butter Sauce
 
Makes about 2 cups
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon minced shallot
  • 1 teaspoon minced garlic
  • ½ cup dry white wine
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy whipping cream
  • ½ cup butter, cut into ½-inch pieces
Instructions
  1. In a medium saucepan, heat oil over medium-high heat. Add shallot and garlic, and cook for 1 minute. Add wine and lemon zest and juice, and bring to a boil. Reduce heat, and simmer until liquid is reduced to ¼ cup.
  2. Stir in cream, and cook, stirring occasionally, for 10 minutes or until mixture coats the back of a spoon. Whisk in butter 1 tablespoon at a time, whisking until butter is melted before each addition.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/bacon-wrapped-stuffed-vidalia-onions-recipe/