| Recipe courtesy Sara Moulton |
Lemon Butter Sauce:
1/2 cup dry white wine
3 tablespoons lemon juice
2 teaspoons minced garlic
1 tablespoon minced shallots
10 tablespoons chilled unsalted butter, cut up
1 tablespoon finely chopped fresh parsleySet a large non-reactive saucepan over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 5 to 6 minutes or until liquid is reduced by 2/3.
Over low heat, whisk in 6 tablespoons of the butter a few pats at a time. Remove from heat and whisk in the remaining 4 tablespoons of the butter 1 tablespoon at a time. Continue whisking until all of the butter is incorporated into the sauce.
Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
Yield: 1/2 cup
