This sauce recipe from chef Joe Truex of Atlanta's Repast restaurant is used to make his delicious Repast-Style Crab Cakes.
Place wine, vinegar, shallot, lemongrass, and thyme in a small saucepan; bring to a boil over medium-high heat. Cook until reduced by one-quarter. Remove from heat and strain through a fine-mesh sieve. Return to saucepan and stir in heavy cream.
Remove from heat and slowly whisk in butter until fully incorporated. Stir in yuzu juice and capers; season with salt and pepper.