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

Makes about 3/4 cup.

INGREDIENTS

  • 3/4cup dry white wine
  • 3tablespoons chopped shallot
  • 2tablespoons fresh lemon juice
  • 1/2cup (1 stick) chilled unsalted butter, cut into 8 pieces
  • 1 1/2tablespoons chopped fresh dill

    DIRECTIONS

    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.