Directions:
- Cook the wine and shallot in a 3-quart saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes.
- Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.
- Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.81 Kcal (2340 kJ) | ||
| Calories from fat | 413.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.98g | 71% | |
|---|---|---|---|
| Cholesterol | 122.01mg | 41% | |
| Sodium | 551.68mg | 23% | |
| Potassium | 359.2mg | 8% | |
| Total Carbs | 16.7g | 6% | |
| Sugars | 7.33g | 29% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 2.84g | 6% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.8mg | 4% | |
| Calcium | 54mg | 5% | |
| Amount Per 100 g | |||
| Calories | 213.74 Kcal (895 kJ) | ||
| Calories from fat | 158.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.58g | 71% | |
|---|---|---|---|
| Cholesterol | 46.67mg | 41% | |
| Sodium | 211.01mg | 23% | |
| Potassium | 137.39mg | 8% | |
| Total Carbs | 6.39g | 6% | |
| Sugars | 2.8g | 29% | |
| Dietary Fiber | 0.87g | 9% | |
| Protein | 1.09g | 6% | |
| Vitamin C | 3.4mg | 15% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.3mg | 4% | |
| Calcium | 20.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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