Directions

1. Finely dice all vegetables for even cooking. Keep vegetables separated until ready to use in sequence.

2. Heat lemon olive oil in heavy-bottomed saucepan over medium heat until shimmering but not smoking. Add onions with pinch of salt and cook for 4-5 minutes until soft but not colored. Add carrots and celery, cooking for 6-7 minutes until tender-crisp. Add fennel and cook for 3-4 minutes until fragrant. Finally, add garlic and shallots, cooking for 1-2 minutes until aromatic but not browned.

3. Increase heat to medium-high and add white wine all at once. Allow vigorous bubbling for 3-4 minutes to cook off alcohol completely - you should no longer smell harsh alcohol fumes. Scrape up any caramelized bits from pan bottom with wooden spoon. The wine should reduce by approximately half.
4. Add stock, lemon juice, bay leaf, thyme sprigs, parsley stalks, and crushed coriander seeds. Season lightly with salt and white pepper - remember you'll concentrate flavors through reduction. Bring to gentle boil, then reduce to maintain steady, gentle simmer. Cook uncovered for 30-35 minutes, stirring occasionally, until liquid reduces by half and vegetables are completely tender.
5. Taste and adjust seasoning with salt, pepper, and additional lemon juice as needed. For smooth sauce, strain through fine-mesh sieve, pressing solids firmly to extract maximum flavor. For rustic texture, leave unstrained. Return to pan over low heat and whisk in cold butter cubes one at a time for glossy finish and rich mouthfeel. Remove from heat and stir in sherry vinegar for brightness. Fold in fresh herbs just before serving.
6. Serve immediately while warm, or hold at serving temperature. Drizzle with premium olive oil and finish with crack of white pepper. The sauce should coat a spoon lightly and have bright, balanced acidity that enhances rather than masks accompanying dishes.