1. Combine the shallots, wine, and juice in a nonreactive saucepan over high heat and reduce to 6 tablespoons.
2. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat.
3. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.
4. Season with salt and pepper to taste.