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With citrus or dill or garlic, buttery sauces for fish.

Because it carries flavors so well, butter makes a good base for sauces. Here we offer three sauces to serve with any hot cooked fish. The first two--a reduction of citrus juices finished with butter and a dill and mustard cream--trace their origins to the classic French beurre blanc, or white butter sauce. Both can be made ahead and kept ready to serve in a hot-water bath. We also suggest a chilled butter flavored with basil and garlic that you can keep on hand in the refrigerator.

These recipes were scaled down from ones chef Steve Goodwyn offers as a choice with any of the daily fish specialities at the Lion and Compass restaurant in Sunnyvale, California. Citrus Beurre Blanc

Cut a 1-inch-long strip of the thin outer peel from 1 lemon, lime, orange, and grapefruit. Cut peel into thin julienne strips to make 1/4 teaspoon of each. Ream fruit to get 1 tablespoon each lemon and lime juice, and 1/4 cup each orange and grapefruit juice.

In a 10- to 12-inch frying pan, combine 3 tablespoons chopped shallots and the citrus juices. Boil, uncovered, until reduced to about 1/3 cup. Reduce heat to low. Add 1/2 cup (1/4 lb.) butter or margarine, in one piece, stirring until butter is melted and incorporated into sauce. Stir in peel. Serve with grilled fish. Makes about 3/4 cup, enough for 4 servings.

If made ahead, pour sauce into a measuring cup and set in hot tap water. Stir occasionally, adding more hot water as water cools. Sauce will hold up to 4 hours. If reheated, sauce separates, so don't let it cool. Mustard-Dill Beurre Blanc

In a 10- to 12-inch frying pan, combine 2 tablespoons chopped shallots, 1/3 cup dry white wine, and 1-1/2 teaspoons tarragon vinegar. Boil, uncovered, until reduced to about 1/4 cup. Add 1 cup whipping cream; boil until it is reduced by half, about 2/3 cup. Turn heat to low. Add 1/2 cup (1/4 lb.) butter or m argarine in one piece, whisking until butter melts and is incorporated into sauce. Remove from heat and stir in 1-1/2 tablespoons chopped fresh dill (or 1/2 teaspoon dry dill weed) and 1 tablespoon Dijon mustard. Service with grilled fish. Makes about 1 cup, enough for 6 servings.

If made ahead, pour sauce into a measuring cup and set in hot tap water. Stir occasionally, adding more hot water as water cools. Sauce will hold up to 4 hours. If reheated, sauce separates, so don't let it cool. Basil Garlic Butter

In a food processor or with a knife, mince 1 cup loosely packed washed and dried fresh basil leaves (or use 3/4 cup parsley and 3 tablespoons dry basil) and 4 to 5 cloves garlic. Mix with 1 cup (1/2 lb.) butter or margarine. Add pepper to taste, mixing to blend. On a piece of plastic wrap, shape butter into a log about 2 inches thick. Chill or freeze until firm, at least 1 hour, or store up to 1 month. To serve, cut in slices about 1/2 inch thick and place on grilled fish. Makes 6 servings.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jul 1, 1984
Words:535
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