First, chop the shallots finely and mince the garlic. Ensure your butter is cut into small pieces to melt smoothly and evenly. Juice your lemons until you have 1/3 cup of fresh lemon juice.

In a medium saucepan over medium heat, sauté the shallots and garlic until they become soft and translucent, about 2-3 minutes. This step is crucial for building the sauce’s flavor foundation.

Pour in the lemon juice and white wine (if using) to the saucepan. Let the mixture simmer for about 2 minutes to reduce slightly, allowing the flavors to meld together beautifully.

Reduce the heat to low and gradually add the butter pieces, whisking constantly. This process, known as emulsification, will give your sauce a smooth, creamy texture. Continue whisking until all the butter is melted and the sauce has thickened slightly.

Add salt and pepper to taste and season the sauce. Remember, the key to a perfect sauce is in the seasoning, so adjust according to your preferences.

Once seasoned, remove the sauce from heat and stir in the chopped parsley for a fresh, vibrant finish.