Place teaspoon on butter in sauce pan and heat on low until melted. Add celery, leeks, garlic, shallots, and bay leaf. Saute 1-2 minutes.

Add white wine and reduce to 1/3 cup.

Add lemon juice, white pepper and heavy cream. Continue reducing until total yields less than 1/4 cup. Cook slowly so it does not scorch.

On low heat, slowly add butter, continuously stirring with a fine wire whip. Check sauce tempurature to insure that it stays between 120° and 135°. Butter should not break.

Strain through fine china hat.