Does anybody know the recipe for the cream-like lemon sauce used in Japanese restaurants?

I know it has alot of butter in it as I took some home once and it separated in the microwave, but I'm not sure what else is in it. I'm talking about the rather thick sauce.... like the one from Darumas Hibachi GrillDoes anybody know the recipe for the cream-like lemon sauce used in Japanese restaurants?
Lemon Butter Sauce

Ingredients



1 cup dry white wine

3 lemons, peeled and quartered

2 tablespoons minced garlic

1 tablespoon minced shallots

1 teaspoon salt

3 turns freshly ground black pepper

1 dash Worcestershire sauce

1 dash hot pepper sauce

1/2 cup heavy cream

1/2 pound (2 sticks) unsalted butter, cut up, at room temperature

1 tablespoon finely chopped fresh parsley



Instructions



Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.Does anybody know the recipe for the cream-like lemon sauce used in Japanese restaurants?
LEMON CREAM SAUCE



2 egg yolks

1/3 c. sugar

1/3 c. butter, melted

1 tbsp. lemon rind, grated

2 tbsp. lemon juice

1/3 c. heavy cream, whipped



Beat egg yolks until thick. Beat in sugar gradually. Add butter, lemon rind, and juice. Fold in whipped cream. Chill.





CHICKEN WITH LEMON CREAM SAUCE



3 chicken breasts, split, boned and skinned

1/4 lb. butter

2 tbsp. sherry or vermouth

2 tsp. grated lemon peel

2 tbsp. lemon juice

1 c. heavy cream

6 thin pats butter

Grated Parmesan cheese



Salt and pepper breasts. Saute 5-8 minutes in 1/4 pound butter, turning once. Remove chicken to oven proof platter. Add wine, lemon peel and juice to saute pan. Cook 1 minute, stirring to blend liquid with pan scraps. Salt and pepper sauce. Add cream slowly, stirring. Pour mixture over chicken. Sprinkle with cheese. Put under broiler to brown. Serve at once.