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“This recipe is from the elegant Captain Linnell House in Orleans, Massachusetts. Serve with Maine Crab Cakes.”
READY IN:
45mins
SERVES:
8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Leave butter at room temperature to soften. Place wine, vinegar and shallots in a saute pan over high heat. Reduce volume until the pan is almost dry. Lower the heat and whisk in the softened butter, bit by bit. Sample sauce and salt to taste. Add chopped chives. To serve: place a spoonful of sauce underneath crab cakes. Garnish with lemon wedges and watercress.

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