Lemon-Dill Beurre Blanc

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Ingredients:
1/4 cup lemon juice
1/2 cup white vinegar (non-flavored)
3 Tbs. shallots, finely chopped
1 Tbs. fresh dill, finely chopped
1 pound butter, unsalted
Salt and white pepper to taste

Preparation:
To prepare sauce, place lemon juice, vinegar and shallots in small saucepan and cook over medium heat, stirring occasionally, until liquid is reduced to 3 tablespoons. Turn heat to low and whisking constantly, add butter, 1 tablespoon at a time until it is all incorporated into the sauce. Once all the butter is incorporated and the sauce is warm, remove from heat. Add chopped dill, salt and pepper to taste.

Serving Suggestion:
Spoon sauce over fish fillets such as white seabass, salmon, wahoo or yellowtail.

Variation:
Substitute fresh chopped basil or other herbs for the dill.