Lemon Dill Sauce

Yield:  about 3/4 cup

3/4 cup dry white wine

2-3 tsp freeze-dried onion

juice & zest of 1 lemon

1/2 cup butter (3/4 if you double the recipe), cut into 8 (12) pieces

2 tsp freeze-dried dill  -or- 1-2 Tbsp capers, depending on how much you =

like them

Boil wine, onion, and lemon juice in medium saucepan over high heat =

until reduced to 1/4 cup, about 6 minutes.  Reduce heat to low;  add =

butter one piece at a time, whisking until melted before adding more.  =

Remove pan from heat.  Stir in dill or capers, along w/ lemon zest.  =

Season to taste with salt and pepper.

Originally from epicurious, but I messed with it.  klmj.