Shallot & Lemon Sauce
- 1/3 cup, il Fustino Taggiasca EVOO
- 1 tsp, honey
- 1/4 tsp, dried dill
- 1/2, small shallot
- 3 tbsp, lemon juice
- salt & pepper - to taste
Finely dice your shallot.
In a small bowl, whisk together the EVOO, honey, dill and lemon juice until combined.
Season with salt and pepper, to taste.
Add diced shallot and stir to mix.
Serve over roasted potatoes or your favorite white fish.