In a small heavy saucepan over low heat, sauté the shallots in the corn oil for two minutes until they become transparent. Add the wine and champagne vinegar, turn up heat and bring the mixture to a boil. Reduce the liquid by half. Add the cream and reduce by half again.

 

Pass the reduction through a strainer to remove the shallots and return the liquid to the saucepan. Bring the reduction to a slow boil.

 

Divide the softened butter into eight equal portions. Whisk the butter into the reduction one portion at a time until all the butter is incorporated.

 

Remove the sauce from the heat and season with the salt, pepper and lemon juice.