Lemon-Dill Beurre Blanc

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READY IN: 25mins
SERVES: 6
YIELD: 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
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