This sauce is excellent over grilled, broiled or poached fish. I especially love it over grilled salmon or flounder.
8 ounces unsalted butter, chipped
½ cup dry white wine
3 tbsps lemon juice
2 tbsps orange juice
1 tbsp lime juice
2 cloves garlic, peeled and minced
1 tbsp sliced green onions
salt and cayenne pepper to taste
In a sauté pan, combine wine, juices, minced garlic and green onions over medium-high heat. Bring to a low boil and sauté until liquid is reduced to approximately 3 tablespoons. Swirling pan constantly, add a few chips of butter at a time until all is incorporated. Do not use a metal spoon or wire whisk as hot spots will develop and butter will separate. Season to taste using salt and cayenne pepper.