Quick Provencal Sauce for Poultry or Fish
Makes ¾ cup

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Ingredients

Juice from ½ fresh lemon
½ cup dry white wine
2 tbs. chopped white of green onion or shallot
1 tsp. Fine Herbs or fresh thyme or tarragon leaves
2 tbs. unsalted butter
Freshly ground salt and pepper
1 tbs. finely chopped fresh parsley (or sprigs of thyme or tarragon)

Procedure

1. In a small saucepan combine lemon juice, wine, the onion or shallot, butter and dried herbs if that is what you are using. Heat to a moderate simmer and cook until the onion is softened. At that point if you are using fresh herbs, add them. Simmer another 2 or 3 minutes reducing the liquid slightly. Add the butter and simmer another 2 minutes. Add salt and pepper to taste.
2. Spoon the sauce over cooked poultry or fish and garnish with fresh parsley or other fresh herbs.