Lemon-Dill Sauce
['3/4 cup dry white wine', '3 tablespoons chopped shallot', '2 tablespoons fresh lemon juice', '1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces', '1 1/2 tablespoons chopped fresh dill']
Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.
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