1. Boil the wine, lemon juice and shallot in a saucepan until reduced (about six minutes).
2. Add the butter one piece at a time. Whisk in until melted before adding more. Remove from the heat and stir in the dill. Season to taste with salt and pepper.
This is delicious over Baked Sea Bass with Walnut-Bread Crumb Crust.
Ingredients
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3/4 cup dry white wine
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3 tablespoons chopped shallots
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2 tablespoons fresh lemon juice
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1 stick chilled butter, cut into 8 pieces (1/2 cup stick)
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1 1/2 tablespoons chopped fresh dill
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salt & pepper
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