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Delicious with grilled fish, this sauce has a bright flavor and delicate texture.

13 Tbs. chilled unsalted butter, cut into 1/2" cubes
2 shallots, minced
Grated zest of 1 lemon
1 1/2 Tbs. fresh lemon juice
1 cup white wine
Salt, to taste

In a saucepan set on a flame tamer over medium-low heat, melt 1 Tbs. butter. Add shallots and zest; sauté, stirring, 4-5 min. Add juice and wine, reduce heat to low, and simmer until reduced to1/3 cup, 20-25 min. Add butter, a few cubes at a time; whisk until blended before adding more. Strain sauce through a fine-mesh sieve. Season with salt.

Makes about 1 cup.
Keywords: sauce, seafood   Category: Sauces    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: April 05, 2012 by deebeeeff     Last Updated: October 23, 2014
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