that looks really delicious., might I suggest doing this though next time, take the shallots, roughly chop them, reduce them in a white wine, whole peppercorn & bay leaf reduction, till the liquid turns a light pink, then add about a half quart cream, reduce that till it turns an off white color, then take off the heat, add in about half pound of butter, that is roughly chopped into tablespoons', adding it slowly, and whisking constantly, making sure its off the heat too emulsify. Once that is done and the sauce & begins to thicken, strain, and add some lemon zest or your cheese, you can even experiment with flavors to finish the sauce with, anything from fresh thyme, to fried cappers. Basic béchamel, enjoy.