Sanitize all work areas, cutting boards, equipment, and sinks used in the preparation of this recipe.
Heat the oil in a sauté pan over medium heat.
Add the shallots, garlic, and sage leaves. Cook, stirring frequently, until the shallots are translucent and the garlic is lightly golden, about 2–3 minutes.
Deglaze the pan with the white wine and reduce by approximately half.
Add the stock and simmer until reduced by about one-third, creating a light sauce consistency.
Reduce the heat to low and whisk in the cold butter until fully emulsified and glossy.
Stir in the lemon juice, chopped parsley, and S&P.
Taste and adjust seasoning if necessary.
Hold warm for service.
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