To make the sauce, bring the wine, shallot and lemon juice to a boil in a sauce pan over medium-high heat. Reduce liquid to 1/4 cup. Strain out shallots. Remove pan from heat and whisk in butter and basil until butter is melted and sauce is smooth. Season with salt and white pepper to taste. Do not bring to a boil again. If you need to rewarm to sauce, do so over very low heat while gently whisking until warm, not hot. If it gets too hot, it will separate and look bad.