Salsetta Alla Minuta

This sauce, created by Chef Andrea Apuzzo, will surprise you. Although it seems unfinished, too simple, and even runny, it will prove to be a spectacularly good touch for grilled fish, shrimp, veal, or thin paillards of beef.

  • 1 cup olive oil
  • 1/4 cup chopped onion
  • 1 tsp. crushed red pepper
  • 2 Tbs. chopped garlic
  • 1 cup dry white wine
  • 1/2 cup lemon juice
  • 1 tsp. salt
  • 1/4 tsp. white pepper
  • 1/3 cup chopped flat-leaf parsley
  • 1 tsp. dried or fresh dill
  • 1 Tbs. softened butter

1. Heat the olive oil in a skillet over medium-high heat. Add onion, garlic, and pepper and cook for about a minute–until onions are clear and the garlic is fragrant.

2. Add wine, lemon juice, parsley, dill, salt and pepper and bring to a boil. Count to ten, then remove the pan from the heat. Whisk in the butter. The sauce will seem runny and unfinished, but it is now perfect–really. Serve it over thin slices of grilled chicken, veal, or fish.

Makes about two cups, enough for eight entrees.

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