16    Garlic cloves
1 c  White wine
2    Lemons, juiced
1    Lemon, zested
2 tb Heavy cream
3    Shallots; finely diced
1/2 lb Butter
- cut into small pieces
Salt & Pepper (to taste)

Preheat the oven to 350F. Place the garlic cloves on a baking sheet and
roast them for 10 to 12 minutes, or until they are golden brown. Chop the
roasted garlic. In a small saucepan place the white wine, lemon juice,
lemon zest, heavy cream, and shallots. Cook the ingredients on medium high
for 8 to 10 minutes, or until the liquid is reduced to 1/4 and is the
consistency of a thin syrup. Reduce the heat to low. While stirring
constantly, slowly add the pieces of butter one at a time, and whisk each
piece in so that it is well incorporated. Add the roasted garlic, salt and
pepper.