Instructions: Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

This recipe yields about 3/4 cup.

Comments: This sauce would also taste great served with a variety of fish, as well as sauteed scallops, shrimp or lobster.

Yield: 3/4 cup

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