1 C. fish stock, preferably homemade

1 C. dry white wine

1 ripe medium-size tomato, seeded and finely chopped

2 T. finely chopped fresh basil

3/4 C. plus 2 T. (1-3/4 sticks) unsalted butter, cut into small pieces

Salt and freshly ground black pepper, to taste

2 tsp. fresh lemon juice

1 T. snipped fresh chives

 

Heat the stock, wine, tomatoes, and basil to boiling in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until the mixture is reduced to 1 C.. Reduce heat to low and whisk in the butter, 1 piece at a time. Season to taste with salt and pepper and stir in the lemon juice. Just before serving, stir in the chives. Serve hot.