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Tuesday, March 2, 2010

LEMON BUTTER SAUCE

1 tbs. fresh, chopped garlic


1 tbs. fresh chopped shallots

2 tbs. white wine (preferably Chablis)

3 tbs. fresh lemon juice

½ lb. cold unsalted butter

1 pinch salt

Directions

1.Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low.

2.Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency.

3.Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.
This sauce is fantastic with your fish, and very easy to make.
Enjoy!
Allison
Allisonskitchen.blogspot.com

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