Michelle's Creme Lemoncello Buerre Blanc for Seafood

9 T cold butter ( cubed/ divided)

1 medium shallot minced

2T fresh lemon juice

1/2 C dry white wine

2T creme limoncello

2T champagne vinegar ( or white wine vinegar )

Sweat shallot until translucent in 1 T butter. Add remaining except for lemoncello. Cook over medium heat stirring constantly until simmer. Reduce heat and cook 4 min. Add lemoncello. Add 3T cold butter and whisk until emulsified. Add remaining butter whisking. Taste. Add kosher salt to your taste. I served this with striped bass- also would work with any fish. Delicious!