- ½ cup low-sodium chicken broth (can substitute with clam juice)
- ½ cup dry white wine (can substitute with dry sherry)
- ½ cup whole milk
- 1 tbsp minced fresh garlic
- 1 tbsp minced shallot
- 1 dried bay leaf
- 2 sticks unsalted butter cut into tablespoons and chilled
- 1 tablespoon all-purpose flour
- kosher salt and black pepper
- 1 tsp lemon zested
- 1 tbsp lemon juice
- 1 tsp white wine vinegar or more lemon juice
- Optional : Chives chopped
Combine broth (or clam juice), wine (or dry sherry), whole milk, garlic, shallot, and bay leaf in a small saucepan over medium heat. Bring to a simmer and cook until reduced by about half, approximately 10–12 minutes.
Heat one tablespoon butter in a medium saucepan over medium heat until foamy. Sprinkle flour over butter and whisk to combine.
Cook, consistently whisking, until mixture is tan, but not brown, 2–4 minutes.
Decrease heat to low and remove bay leaf. Gradually whisk butter into sauce 1 tablespoon at a time, allowing each piece to melt before adding another (this is called mounting the sauce).
Whisk in 1 teaspoon lemon zest, 1 tablespoon lemon juice, and vinegar; season with ½ teaspoon each salt and pepper.
Thin sauce to desired consistency with warm broth as needed. Top with optional chopped chives.
This sauce can be enjoyed as a dipping sauce or topped over any seafood.