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For the sauce- Place a small saucepan on the
grill or on a burner over medium heat. Add the
water and bring to a simmer. Add the lemon
juice and Pernod and reduce by 1/3. Remove
the water/lemon mixture from the heat and whisk
in the butter, a few pieces at a time. When the
butter is incorporated, whisk well. Season,
to taste, with salt and pepper.
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