Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings: 20

Cuisine: French
Course: Sauce

Serve With: Grilled Seafood and Asparagus

Ingredients:

• 1/4 cup white wine
• 2 tablespoons chopped chives
• 1/4 cup chopped onion
• Juice from 1 lemon
• 1/4 cup canned coconut milk (or sub with heavy cream)
• 1/4 cup heavy cream
• 3/4 pound softened butter, cut into cubes
• 1/2 teaspoon salt
• 4 tablespoons capers
• • 1/4 teaspoon lemon juice, to finish (optional)

Directions:

1. Combine wine, chives, onion and juice from the 1 lemon in a sauce pot over medium heat. Stir until the butter sauce recipe reduces by half.
2. Stir in coconut milk and heavy cream to wine butter sauce. Simmer 2-3 minutes.
3. Lower flame to very low heat. With a wire whisk, quickly stir in softened butter, a little at a time, until all of the butter is incorporated.
4. Pour the butter cream sauce through a mesh strainer.
5. Season the white wine butter sauce with salt to your taste, followed by the capers and additional lemon juice if desired.
6. Spoon a little sauce over your grilled fish. This makes up enough for at least 20 pieces of fish. Whatever you don't use can be frozen. To thaw, simply reheat in pan and whisk well.