¼ cup finely chopped Strub's Original Brine Pickles
1 cup dry White Wine
¼ cup White wine vinegar
1/3 cup finely chopped shallots
1 ½  35% cream  (whipping cream)
2 tbsp unsalted premium butter, chilled & cut into small pieces
Fresh lemon juice
Salt and fresh ground white pepper

In saucepan over high heat, combine wine and vinegar and shallots.  Bring to a boil and cook until liquid is almost totally evaporated, about 1 to 2 minutes. Stir pickles and cream and cook over medium heat until mixture is thick enough to coat a spoon. Gradually whisk in butter one piece at a time, until blended.  Season to taste with lemon juice, salt & pepper.

Perfect over Grilled Salmon fillets to steaks.