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
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 40g butter
- 1shallot , peeled and finely chopped
- 30g plain flour
- 50ml white wine
- 150ml vegetable stock
- 150ml milk
- 2tsp Dijon mustard
- 2tbsp crème fraîche
- 10g dill , leaves picked and finely chopped
Instructions
Step 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.Step 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.