Lemon-Dill Beurre Blanc

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.

• 1 cup dry white wine (like Chardonnay)
• 1 large shallot, finely diced (about 1/3 cup)
• 4 oz. (1/2 cup) cold unsalted butter, cut into small cubes
• 3 Tbs. chopped fresh dill
• 2 tsp. finely grated lemon zest
• 2 tsp. fresh lemon juice, more to taste
• Pinch of crushed red pepper flakes
• Kosher salt and freshly ground black pepper

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.