Dill sauce

Serve this dill sauce with fish or meat. It's made using a roux base infused with the strong flavours of mustard and dill

Ingredients

• 40 g butter
• 1 shallot , peeled and finely chopped
• 30 g plain flour
• 50 ml white wine
• 150 ml vegetable stock
• 150 ml milk
• 2 tsp Dijon mustard
• 2 tbsp crème fraîche
• 10 g dill , leaves picked and finely chopped

Steps

1. Melt the butter in a saucepan over a medium heat and cook the shallot for 1-2 mins. Stir in the flour and cook for 2 mins more, then add the white wine, stirring well to make a thick paste.
2. Slowly pour in the stock, whisking continuously, then whisk in the milk and bring to a simmer. Stir in the mustard and crème fraîche, then season well. Remove from the heat and stir in the dill just before serving.