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.