Instructions: Coarse salt (kosher or sea) and freshly ground black pepper

Melt the butter in a heavy saucepan over medium heat. Add the shallots and cook until just beginning to brown, about 4 minutes. Add the lemonade, raise the heat to high, and let boil until reduced to 2 tbsp., about 5 minutes. Stir in the brown sugar, mustard, lemon juice and lemon zest. Lower the heat to medium and let the sauce simmer until thick and richly flavored, about 5 minutes, whisking from time to time.

Taste for seasoning, adding salt, pepper, and more lemon juice to taste. This sauce goes great with any sort of poultry, with pork, and even with rich, grilled fish, such as swordfish or salmon.

Makes 1 cup.

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