Lemon-Dill Sauce
By: Anonymous
Published: Friday, February 12, 2010 - 5:33pm

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

1 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. 2 This recipe yields about 3/4 cup. 3 Comments: This sauce would also taste great served with a variety of fish, as well as sauteed scallops, shrimp or lobster. 4 Yield: 3/4 cup