Dill sauce

Ingredients for 8 servings:

• 30 g onion(s), finely diced
• ½ tsp Clarified butter, or oil
• ½ tsp powdered sugar
• 4 tbsp white wine, semi-dry
• 2 bay leaves
• 60 ml cream, whipped cream
• 200 g herb cream cheese
• 100 ml milk
• 5 sprigs of dill
• 3 dashes lemon juice
• some lemon peel, grated
• e.g. chili salt, alternatively: table salt
• n. B. Pepper, white, finely ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

to be used hot and cold

Trim the fine tips from the dill and set the stalks aside. Sprinkle the finely diced onion with powdered sugar in the hot clarified butter and sauté until translucent. Deglaze with white wine, add the bay leaves and dill stalks, and reduce slightly over low heat (approx. 15 minutes). Add the cream and herb cream cheese and stir until dissolved in the cream. Simmer gently for another 10 minutes. Remove the dill stalks and bay leaves. Add the milk and grated lemon zest. Using a blender or chopper (hand blender or similar), beat or blend until fluffy and creamy. Add the dill tips and season with chili salt (table salt), pepper, and lemon juice. We think this warm sauce tastes great with fish (e.g., salmon fillet). You can also use them cold (e.g. salad dressing, boiled potatoes, etc., then dilute with a little cream or milk if necessary).