1. Coat a large sauté pan with cooking spray and sauté shallots until soft (not brown), moistening with wine
if necessary

. Dissolve the arrowroot in 1/2 cup of the chicken broth. Set aside

. Add remaining wine to shallots and reduce by half. Add remaining chicken broth and reduce by half again.

. Add the arrowroot mixture. Transfer the mixture to a food processor or blender and puree until smooth.

5. Return the sauce to the pan. Add lemon juice and lemongrass and simmer over low heat for about
30 minutes, until thick. Strain out the lemongrass and stir in the dill