Recipe

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• 3 tsp sweet butter
• 3 cloves garlic, minced
• 1 small shallot, minced
• 1/2 cup dry white wine
• 3 tsp cream
• 1 tsp sesame oil
• 2 tsp chopped parsley
• 1 1/2 tsp fresh lemon juice
• salt
• 1 dash sugar

• 1 In a medium sauce pan over medium high heat melt butter.
• 2 Add garlic and shallots and saute for 4 minutes-to just translucent.
• 3 Whisk in the wine, cream and sesame oil.
• 4 Cook to reduce slightly-just a little thick.
• 5 Whisk in parsley and lemon juice.
• 6 Taste and adjust with salt and sugar.
• 7 Serve with steamed veggies or shrimp on buckwheat noodles.