Lemon-Dill Beurre Blanc

From: http://www.finecooking.com Delicious over any kind of sear-roasted or salt-baked fish. Note: The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time.

• Ready In: 25 mins
• Serves: 6
• Yields: 3/4 cup

Ingredients

• 1  cup dry white wine (like Chardonnay)
• 1  large shallot, finely diced (about 1/3 cup)
• 1⁄2 cup unsalted butter, cold, cut into small cubes
• 3  tablespoons fresh dill, chopped
• 2  teaspoons lemon zest, finely grated
• 2  teaspoons fresh lemon juice, more to taste
• 1  pinch crushed red pepper flakes
• 1⁄2 teaspoon kosher salt
•  fresh ground black pepper

Directions

1. Cook the wine and shallot in a 3-quart saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes.
2. Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.
3. Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.