Recipe courtesy of Bill Brodsky, executive chef, at the Wequassett Resort & Golf Club
- ½ cup white wine
- ¼ of a shallot, minced
- 1 bay leaf
- 10 black peppercorns, cracked
- 3 ounces heavy cream
- 1 stick butter, chilled and diced
- juice of one Meyer lemon
- 1 tablespoon dill, chopped
- salt as needed
- Combine wine, shallot, bay leaf and peppercorns in a heavy gauge non-reactive pan and reduce over medium heat until almost completely evaporated.
- Add cream and reduce by 50%.
- Over low heat, whisk in one cube of butter until the edges begin to melt. Whisk in a few more at a time until all of the butter is melted and the sauce has a creamy texture.
- Immediately strain the sauce through a fine mesh sieve and add the Meyer lemon juice and chopped dill. Store the sauce somewhere warm (approximately 130 - 140°). If you can’t find Meyer lemons, use one ounce lemon juice and one ounce orange juice. Serves 6.