This lemon butter sauce, made with dry white wine and fresh dill, is the upgrade your next fish or chicken dish craves! Switch up your go-to weeknight dinner recipes with this 10-minute sauce or add it to your favorite veggies for a quick, healthy snack.
Boil wine, shallot and lemon juice in a small saucepan over high heat until reduced to ¼ cup, about 6 minutes.
Reduce heat to low and add butter, one piece at a time, whisking until melted before adding more.
Remove pan from heat. Stir in dill.
Season to taste with salt and pepper.
If you don't have dill, you can still use this delicious recipe, just swap the dill ingredient out for parsley, basil or tarragon.
If your sauce is too thin, you can continue cooking it over low-medium heat and whisk in a few tablespoons of cornstarch and cold water to thicken it up a bit. Always start with a little and add as needed.
If you over season the sauce, Like I said before, less is more! When making sauces especially, it's super easy to season, taste, and season some more. To take down too much seasoning, you'll have to add in more bone broth and water to balance the flavors -- then likely more cornstarch to thinking the mixture again. You'll then end up with LOTS of sauce.
If your sauce is too sour, then you probably just have a bit too much lemon juice in comparison to your other ingredients. Even that out by adding in a little more garlic, shallots, and white wine, then whisk together. Don't be afraid to taste your sauce while you cook to ensure you're getting the perfect flavors.