Lemon Butter Sauce for Salmon

If you like lemony stuff (especially for fish) I could drink this stuff. We had this with salmon cooked on the bbq, orzo pasta with sundried tomatoes, steamed broccoli, and salad with poppyseed dressing. Mmmmm.

1 c dry white wine
3 lemons, peeled and quartered
2 T lemon zest
2 T minced garlic
1 T minced shallots
1 t salt
3 turns freshly ground black pepper
dash Worcestershire sauce
dash hot pepper sauce (optional)
1/2 c heavy cream
1/2 lb (2 sticks) unsalted butter cut up, at room temperature
1 T finely chopped fresh parsley

1. Heat a skillet or frying pan over high heat. Add wine, lemons, garlic and shallots and cook for 3 minutes.
2. Break up and mash the softened lemons in the pan with a wooden spoon or a wire whisk.
3. Add the salt, pepper, Worcestershire and hot sauce if using, and stire until the mixture is a little syrupy (about 4 minutes).
4. Add the lemon zest.
5. Stir in the cream and cook for 1 minute at high heat.
6. Reduce the heat to low and add butter, a few tablespoons at a time, while continuing to stir the mixture.
7. Remove the pan from the heat and turn off the range. Keep stirring the sauce to blend in the butter until it is completely melted.
8. Strain the sauce into a bowl; press down on the mixture to extract all the liquid.
9. Stir in the parsley, and serve the sauce warm.