John Myers
Contents
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Ingredients
- 200 g Cream
- 100 ml Vegetable broth
- 50 ml White wine
- 1 small Diced onion
- 0,5 tsp Garlic paste (see recipe)
- 10 g Grated ginger
- 1 tsp Dijon mustard
- Black pepper from the mill
- Soy sauce light
- Dried dill
- 7 herbs
- Flour butter (see recipe)
- Chilli from the mill
- Lemon juice
Instructions
- Peel and dice the onion and sauté in a saucepan.
- Add white wine and let it reduce.
- Stir the garlic paste and the grated ginger into the reduction and then deglaze with the cream and vegetable stock and simmer a little.
- Stir in the Dijon mustard and season with light soy sauce, black pepper from the mill, dried dill, 7 herbs, lemon juice and chilli from the mill.
- Thicken the sauce with a ball of flour butter. "Flour butter (Beurre manié)"
- The sauce goes well with all fried and steamed fish.
Nutrition
Serving: 100gCalories: 189kcalCarbohydrates: 3.7gProtein: 1.7gFat: 17.8g
