LEMON CREAM SAUCE FOR FISH

By BobD

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Ingredients

2 shallots, finely minced
Zest of 1 lemon
3/4 cup dry white wine
2 cups creme fraiche
fresh chives
Salt and black pepper

Details

Preparation

Step 1

Cook shallots, lemon zest and wine in a saucepan over high heat until wine has nearly evaporated.

Add creme fraiche and cook on medium-high, watching so it does not boil over, until cream has reduced by half.

Season with salt and pepper and stir in chives.