My favorite local Italian restaurant makes a lemon cream sauce that is to die for! They serve it over broiled Virginia Spots and scrod, chicken romano and veal romano. It's so good that I order "a little scrod with my sauce". Despite repeated attempts, the owner won't disclose his recipe. It has the consistency of bernaise/hollandaise and tastes buttery/creamy with lemon in the background. It's not tart at all. I think there might be some heavy cream in it.
I tried to replicate it without success. Mine was way too lemony and it separated. Does anyone out there have a recipe or some pointers for creating my own?