Beurre blanc is a classic French butter sauce, here enlivened with the addition of fresh dill. It's delicious over any kind of sear-roasted or salt-baked fish. The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time.
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, 1/2 tsp. salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips