Its creamy tanginess works well with mild fish such as trout, shad, or haddock. It may also be served with any shellfish including lobster, crab, and scallops. This recipe comes from a cooking class I took at Scott’s Seafood in Folsom, California, presented by Chef David Lamonica. Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone. Butter is the only emulsifier for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil!
