Herb Pan Sauce for Seafood


  • 4 tbs butter, divided
  • 1/4 cup chopped shallots
  • 3/4 cup chicken stock
  • 1/4 cup dry white wine
  • 2 tbs fresh lemon juice
  • 3 tbs fresh herbs, such ass parsley, dill, chives or a combination
  • Kosher salt and freshly ground black pepper to taste

This is a wonderful sauce for pan sauteed fish.


  • Heat 2 tbs butter in a saute pan over moderate heat and saute’ the shallots until softened but not brown. About 2 minutes.
  • Add the chicken stock, wine and lemon juice and bring to a boil over high heat.
  • Continue to cook until reduced by half and lightly thickened. About 3-5 minutes.
  • Take off heat and whisk in remaining butter to thicken the sauce, then ad the herbs and season to taste with salt and pepper.
  • Drizzle over fish and serve.

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