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Radishes with Herbed Butter Sauce

2-3 shallots, finely chopped
6 tbsp cold butter
½ cup dry white wine
1 tbsp chopped fresh herbs such as tarragon, thyme, or chives
1 tsp lemon juice
Freshly ground pepper to taste
20-30 whole radishes
Kosher or coarse sea salt

Sauté the shallots in 1 tbsp of the butter over moderate heat until tender, 2 to 3 minutes. Add the wine and boil until the liquid is reduced by half. Reduce the heat to low and whisk in the remaining butter 1 tbsp at a time, adding more butter just before the last bit of butter is melted. Whisk in the lemon juice, herbs, and pepper. Serve the radishes with the warm sauce and salt in small dishes for dipping.

Serves 4 to 6.

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