White Wine Lemon Butter Sauce

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Ingredients:

∙ olive oil

∙ 100 g (⅔ c) shallots, small dice

∙ 50 g (10 cloves) garlic, minced/pressed

∙ small pinch kosher salt

∙ 250 g (1 c + 2 T) dry white wine

∙ 100 g (½ c) chicken stock (or clam juice for seafood)

∙ 75 g (5 T) cold unsalted butter, cubed

∙ zest of ½ lemon, chopped

∙ 15 g (¼ c) parsley, finely minced

Instructions:

1. In a wide pan, heat a little oil in medium heat and add shallots, garlic and a pinch of salt. Cook shallots and garlic until soft and translucent.

2. Deglaze with white wine and reduce until almost dry and add in chicken stock. Reduce by about ⅔.

3. Whisk in butter, lemon zest and parsley. Season with salt if needed. This sauce is best served over breade chicken, however goes well with most proteins.