White-Wine Shallot Sauce for White Fish

By norsegal8

One tablespoon of lemon juice is cooked into the sauce; an additional tablespoon can be added later, if desired, for a bright, tart flavor.

Ingredients

• 2 teaspoons vegetable oil
• 2 large shallots, minced (about 1/2 cup)
• 1/2 cup dry white wine
• 1 - 2 tablespoons lemon juice from 1 lemon (see note), plus lemon wedges for serving
• 4 tablespoons unsalted butter, cold
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon chopped fresh parsley leaves
• Salt and ground black pepper

Preparation

Step 1

1. Heat oil in medium saucepan over medium heat until shimmering but not smoking; add shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes. Add wine and 1 tablespoon lemon juice, increase heat to high, and bring to boil; boil until reduced to 3/4 cup, 3 to 5 minutes. Remove saucepan from burner, whisk in butter, capers, parsley, and, if desired, remaining 1 tablespoon lemon juice until combined; season to taste with salt and pepper. Cover to keep warm and set aside, stirring once after about 1 minute.

2. To serve, stir sauce to recombine and spoon 1/2 cup over fish. Serve immediately with lemon wedges, passing remaining sauce separately.