Ingredients:
1 cup pomegranate juice or the juice of 5 pomegranates, freshly squeezed
½ cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons honey
2 tablespoons heavy cream
2 sticks unsalted butter, cubed to ½ inch thickness

Directions:
In a medium saucepan over medium heat, reduce all ingredients, except the butter, until syrupy, for about ten minutes.

Remove from heat and add one cube of butter. Adjust the burner to low heat and return the sauce pan to the burner. Whisking constantly for about five minutes, add the rest of the butter cube by cube slowly, waiting until one cube is almost incorporated before adding the next.

The sauce is ready to serve when all the butter has melted and a silky smooth consistency is  achieved. Remove from heat, add a pinch of salt, whisk together and serve immediately.

Tip: Change the flavor of the sauce by substituting cranberry juice to make it more traditional.