foodie blog roll add

Tuesday, March 2, 2010


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


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.

No comments: