Lemon-Dill Sauce

Photo: flickr user jeffreyw

Ingredients

cup dry white wine

3 tablespoons chopped shallot

2 tablespoons fresh lemon juice

cup unsalted butter - (1 stick) chilled, and

cut into 8 pieces

tablespoon chopped fresh dill

Salt to taste

Freshly-ground black pepper to taste

Preparation

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

This recipe yields about 3/4 cup.

Comments: This sauce would also taste great served with a variety of fish, as well as sauteed scallops, shrimp or lobster.

Yield: 3/4 cup