Beverly, my guess is it was a Beurre Blanc sauce or a version of one.

I adapt a beurre blanc to suit whatever I making. I recently made one to serve with

. I started out with a little chicken broth and white wine, and reduced it, added some fresh squeezed lemon juice and some red peppercorns. Reduced a little more and then added the butter in pieces, stirring until the butter had thickened the sauce. It is just as good left plain.

You can simmer shallots or garlic in the wine/broth. There are all kinds of recipes with variations on line.

Ann

Might be something like this but with less lemon juice:
LEMON SAUCE (about 1 1/4 cups)
4 TBL butter
2 TBL flour
1/4 cup lemon juice
1 cup boiling water
1/4 tsp salt
Dash of Tabasco
1/2 cup whipped sweet or sour cream, approximately

Melt 3 TBL of the butter in a saucepan. Stir in the flour & let cook 2 minutes. Add the lemon juice & boiling water; stir & cook until smooth & thickened. Simmer 5 minutes & add the salt & Tabasco. Just before serving, ad the cream & reamining 1 TBL buter, melted.~~

Or maybe this using lemon juice instead of the vinegar:
BEURRE BLANC WITH CREAM (about 1 cup)
9 TBL col, unsalted butter
1/4 cup finely chopped shallots
3 TBL white vinegar
2 TBL dry white wine
1/2 cup cream
Salt & white pepper, to taste

Cut the butter into 9 equal slices. Heat 1 TBL of butter in a suacepan & add the shallots. Cook briefly, stirring. Add the vinegar & whine & simmer until the liquid is reducced by 1/2. Pour in the cream & bring to the simmer.
Cook, stirring constantly over low heat while adding the remaining butter slices a few at a time. Add salt & pepper to taste.~~~

I'll give those a try. I just wish I could figure what that unique taste was in the sauce. It had a wow factor that I don't find very often.

I love that type of sauce with fish. I found this one that looks like it makes a lot, so maybe it can be halved. This sounds really good and I'll have to try this:

Lemon Butter Sauce
Ingredients:

* 1 cup dry white wine
* 3 lemons, peeled and quartered
* 2 tablespoons minced garlic
* 1 tablespoon minced shallots
* 1 teaspoon salt
* 3 turns freshly ground black pepper
* 1 dash Worcestershire sauce
* 1 dash hot pepper sauce
* 1/2 cup heavy cream
* 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
* 1 tablespoon finely chopped fresh parsley

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.