Ingredients:

• 3 cups of dry white wine
• 1 stick of unsalted butter (about 4 oz)
• 2-3 tbs of capers
• 3-4 medium size shallots
• Fresh dill
• Olive oil
• Ground black pepper
• Salt to taste

How to make, step-by-step:

1. Prepare ingredients: shallots I had this time were unusually small, so I’ve doubled amount of them just for this time; usually I use about 4 shallots which are bigger; as to wine, I use white dry chardonnay:

   

2. Peel and chop shallots finely:

   

3. Using sauce pan is more convenient here, but if you don’t have one get a small skillet. Warm the sauce pan up with 2 tbs of olive oil:

   

4. Fry shallots over medium heat till they become soft and slightly yellow in color (about 12-15 mins):

   

5. Increase heat and add about 3 cups of dry white wine (I use Chardonnay):

   

6. Bring sauce to boil and keep boiling for about 15 mins (about a cup of wine will evaporate till then):

   

7. Reduce heat so sauce stops boiling completely; then start whisking butter in, spoon by spoon, until whole stick is added. Make sure sauce isn’t boiling, but keep it warm, so butter can melt (remove sauce pan from the burner when sauce is close to start bubbling and bring it back to the burner when sauce is too cold to melt butter):

   

8. Drain and rinse capers, chop dill, add both to the sauce and season it with salt and ground black pepper:

   

9. Mix sauce and remove sauce pan from the burner:

   

10. Pour warm wine sauce with butter, capers and dill over boiled or fried or grilled fish:

    

11. Serve warm:

    

Tips & Advises

• Store cooked sauce in fridge. When warming up, make sure sauce isn’t boiling so it doesn’t lose its taste