Excellent with grilled and scallops, and also works well with chicken, pork and most fish.

Ingredients:
1 cup dry white wine (Sauvignon Blanc, Pinot Grigio, Chardonnay)
1 ½ tablespoons lemon juice
2 teaspoons sesame oil
2 tablespoons honey
1 tablespoon soy sauce
1 stick unsalted butter, cut into pieces and chilled for 30 minutes
Black and white sesame seeds to garnish

Directions:
Using a medium sauce pan, combine white wine, lemon juice, sesame oil, honey and soy sauce and reduce over medium heat until a syrupy consistency is achieved, about 5 to 8 minutes. Stir just to combine.

Reduce heat to low and use a whisk to stir in the butter piece by piece, until sauce appears smooth and silky. Wait until each piece of butter has dissolved before adding the next. Whisk gently throughout this process to ensure an even temperature.

For best results, serve immediately with grilled salmon, grilled shrimp, scallops, sea bass or tuna.

Important:  Cooking over low heat will help to ensure that your butter does not clarify, thus breaking your sauce.  Once a silky smooth consistency is achieved, use immediately or transfer to another container and keep in a hot water bath on stove top until ready to use.  The water should not be boiling.