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In the pan that you cooked your protein, or a new pan over medium heat, add 1 tbsp of butter and melt it. Add shallots, salt and pepper and saute until translucent, around 2 minutes. Deglaze the pan with the white wine and bring up to a simmer. Reduce by half, around 5-8 minutes.
Whisk in the cream, season all over. Bring up to a simmer / low bubble. Reduce by half until it is thickened to a nappe.
Turn the heat off. Whisk in 4 - 6 tbsp of cold butter to thicken. Add more butter if you want the sauce thicker. Taste for seasoning, and adjust accordingly.
Strain the sauce through a fine mesh strainer into a bowl. Stir in the minced dill.
Serve immediately and enjoy!