BEURRE BLANC OR LEMON BUTTER SAUCE
Steps:
- Combine the Shallot, Wine, Lemon segments, and Peppercorns in a small saucepan. Bring to a boil. When the lemons break down and the liquid is almost evaporated, slowly start adding the butter. When the first amount of butter is almost melted, add more, do this until all of the butter is incorporated. Add the remaining ingredients. Strain.
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