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Melt butter in a medium saucepan over low heat. Cook and stir shallots in butter until translucent and tender, 2 to 3 minutes. Stir in garlic; cook until tender and aromatic, about 1 minute.
Stir in 1 cup white wine, increase heat to high, and bring to a boil. Add remaining ½ cup wine; boil for 10 minutes, then reduce heat to medium-low. Season with white pepper.
When sauce is no longer boiling, slowly stir in cream, lemon juice, and salt. Simmer until thickened, 3 to 5 minutes.