Citrus-Butter Sauce

  • 4 tablespoons Kinloch Plantation Pecan Oil
  • 2 tablespoons minced shallots
  • 1 teaspoon grated lime rind
  • 1 teaspoon grated lemon rind
  • ¼ cup fresh lime juice
  • ¼ cup fresh lemon juice
  • ½ cup dry white wine
  • Salt and white pepper to taste
  • Hot sauce to taste
Heat the pecan oil and butter in a non-reactive saucepan over medium heat.  Add the shallots and cook, until just soft, about 1 minute.  Add the lemon and lime rind, lime and lemon juice, and the white wine. Cook, stirring, for 2 minutes.    Spoon it on grilled or broiled fish or chicken breasts, or try it on steamed or grilled vegetables.  Because of the intense flavor, use sparingly. Season to taste with the salt, pepper, and hot sauce.  The sauce can be used immediately, or it can be stored in an airtight container for 1 week.  Reheat the sauce over low heat before using     Makes about 1 cup
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