Chive Sauce

This recipe is from the elegant Captain Linnell House in Orleans, Massachusetts. Serve with Maine Crab Cakes.

• Ready In: 45 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 2  tablespoons shallots, chopped
• 1  cup white wine
• 1  cup champagne vinegar
• 1  lb unsalted butter
• 1⁄2 cup chives, chopped

Directions

1. Leave butter at room temperature to soften. Place wine, vinegar and shallots in a saute pan over high heat. Reduce volume until the pan is almost dry. Lower the heat and whisk in the softened butter, bit by bit. Sample sauce and salt to taste. Add chopped chives. To serve: place a spoonful of sauce underneath crab cakes. Garnish with lemon wedges and watercress.