Lemon Beurre Blanc

2 ounces of minced shallots
8 ounces of dry white wine
3 ounces of lemon juice
3 ounces of apple cider vinegar
8 ounces of heavy cream
1.5 pounds of butter (softened)
1/2 tsp of salt
1/4 tsp of pepper
2.5 tbs of lemon zest

Reduce the cream by half. Combine the shallots, wine, lemon juice, and vinegar. Reduce until nearly dry. Add the reduced heavy cream and continue to reduce slightly. Cut the butter into cubes. Slowly whisk butter into the wine-cream reduction. Adjust seasoning to taste and with salt and pepper. Lemon zest may be added for additional color or flavor.