Gather all ingredients before starting the recipe.
Melt 1 tbsp unsalted butter in a medium sized saucepan over medium heat.
Add 1 whole shallot, chopped and sauté, covered, until the shallots are softened.
Add 1/4 tsp turmeric 1/2 tsp Dijon mustard, stir to combine. Add 1/3 cup dry white wine and reduce for one minute.
Add juice from 1/2 of a lemon and season with kosher salt and freshly ground black pepper.
Add 3/4 cup heavy cream and stir to combine. Reduce heat to medium low and simmer until the cream thickens about 15 minutes.
