Lemon-Dill Beurre Blanc

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.