If possible use the pan that you just seared meat in (leave any fat/oil and juices leftover and make it directly in the same pan). If you’re not cooking meat then start with a clean pan.

• Start by chopping up the onions and garlic, set aside.
• In a medium saute pan on medium heat, heat the oil. (use a pan you just seared meat or fish in)
• Saute the onion until translucent for about 1-2 minutes, add the garlic and cook 1 more minute. (Stir frequently so it doesn’t burn) Season with salt and pepper.
• Deglaze the pan with the white wine (AKA pour in the white wine), then the lemon if using. Bring it up to a simmer.
• Add .25(¼) cups of the broth or water, simmer until it starts to reduce down. Add a touch more liquid it gets too dry. Adjust seasonings & add herbs
• After it’s reduced by about half whisk in the cream and simmer another couple of minutes
• On medium-high heat - The last couple of minutes add the butter whisking until melted and fully incorporated (so the sauce doesn’t break, then turn the heat to low.
• Taste and adjust the seasonings if needed. Add a touch of liquid if the sauce is too thick.
• Enjoy hot right away or store in the fridge for up to a week.