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Lemon-dill sauce

updated

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Ingredients for 2 servings:

  • ½ lemon(s), organic, juice and zest
  • ½ tsp flour
  • 10 g butter
  • ½ tsp vegetable broth
  • 50 ml white wine or water
  • 50 ml cream
  • salt and pepper
  • 1 tsp, heaped dill, fresh, chopped

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

Suitable for fish

Grate the rind of about 1/2 a lemon and set aside. Melt the butter in a saucepan over low heat. Add the flour and mix well with the butter. Stir in the lemon juice and white wine. Add the stock, a pinch each of salt and pepper, and the lemon zest. Stir in the cream, bring to a gentle boil, and season again to taste. If the sauce is too acidic, add a little more cream. Finally, stir in the chopped dill and let it stand for 1 minute. Goes well with salmon and butter-fried trout.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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