Lemon and Herb Sauce for Grilled Fish

by Lauraine Jacobs


1 small glass of white wine
1 teaspoon each of finely chopped tarragon, chervil, chives and parsley
1 small shallot, finely chopped
Juice of one small lemon
4 tablespoons salted butter


Put the wine in a saucepan with half of the herbs and the shallot. Bring to a boil and simmer gently for ten minutes. Strain into a bowl. Discard the herbs and shallot mixture, but return the liquid to the saucepan. Add the lemon juice, butter and gently melt together. Finally add the remaining herbs and serve over any grilled, steamed or pan-fried fine white fish.

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