Place the lemon juice, shallots, wine, and bay leaf in a saucepan and bring to a simmer over medium
high heat. Cook until most of the liquid has evaporated, then add the heavy cream and continue to cook
until it has reduced by half. Reduce the heat to low, and whisk in the butter bit by bit, adding the cubes
just before the previously added ones melt completely. Strain the sauce and season to taste with salt.
Stir in the chives. Keep sauce warm (covered, along the back of the oven or in another warm place but
not on a burner) and do not allow it to boil or it will separate.

Makes about 1 cup