Tuesday, March 2, 2010
1 tbs. fresh chopped shallots
2 tbs. white wine (preferably Chablis)
3 tbs. fresh lemon juice
½ lb. cold unsalted butter
1 pinch salt
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.