2 tablespoons dry white wine
Juice of 1/2 lemon
2/3 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Heat a medium saucepan over medium-high heat. Add the wine and lemon juice; bring to a boil. Add the cream. Simmer until well-combined and cream has reduced slightly. Stir in the dill and parsley. Taste for seasoning.