Lemon Dill
Sauce
1/2 cup
minced shallots
1
teaspoon minced garlic
1/2
cup dry white wine
Juice of one lemon
1/4 cup chopped fresh dill
1 teaspoon Dijon mustard
1/2 cup heavy cream
5 tablespoons unsalted
butter, cubed
Salt and pepper
In a
saucepan, combine the shallots, garlic, wine, and lemon. Bring the
liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk
in the mustard and cream, continue to cook for 2 minutes. Whisk in
the butter a cube at a time, until all the butter is incorporated.
Season with salt and pepper |