Spring Lemon Herb Sauce

This is a light, thin sauce that will hold for 30 minutes only. This recipe is key atop the Pecan Crusted Red Snapper.


  • 1 cup chardonnay or white wine
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 2 cups good chicken stock, reduced to 1 cup
  • 1 cup mixed fresh lemon herbs: lemon balm, lemon thyme, sorrel, lemon basil, begonias
  • 1-½ teaspoons salt or more
  • ½ teaspoon white pepper
  • ¾ lb. (3 sticks butter), cubed 1" and chilled


In a saucepan, reduce wine with garlic and shallots until almost dry.

Add reduced chicken stock and heat until boiling.

Add hot stock mixture and herbs to the blender and turn on high. Be careful. Cover top with towel and let expanded steam release.

Quickly add butter, 3 to 4 chunks at a time until all is in solution.

Add salt and white pepper.