Lemon-Dill Sauce for Seafood

This sauce taste great served with any variety of fish, as well as sauteed scallops, shrimp or lobster. I served it with Phyllo-Wrapped Salmon and it was just the right thing.
  • 3/4 cups dry white wine
  • 1 shallot, finely chopped
  • 2 tbsp lemon juice
  • 1/2 cup / 1 stick unsalted butter, cut into 8 pc
  • 1 1/2 tbsp fresh chopped dill 
  • salt, pepper to taste
  1. Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. 
  2. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. 
  3. Season to taste with salt and pepper.

Makes about 3/4 cup. 

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