Dill Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 30 g onion (s), finely diced
- 0.5 teaspoon ½ clarified butter or oil
- 0.5 teaspoon ½ powdered sugar
- 4 tablespoon white wine, semi-dry
- 2 bay leaf
- 60 ml heavy cream, whipped cream
- 200 g herbal cream cheese
- 100 ml milk
- 5 sprigs dill
- 3 dashes lemon juice
- some lemon peel, grated
- Chilli salt, alternatively: table salt
- Pepper, white, finely ground
Print Recipe
Pin Recipe Instructions
- Cut off the fine tips from the dill and set the stems to one side. Sprinkle the finely diced onion in the hot clarified butter with powdered sugar and sweat until colorless. Deglaze with white wine, add the bay leaves and the dill stalks and reduce a little over a mild heat (approx. 15 min.). Add the cream and herbal cream cheese and stir until it has dissolved in the cream. Let simmer gently for another 10 minutes. Remove the dill stalks and bay leaves. Add milk and grated lemon zest. Whip or mix with a mixer or chopper (hand blender or similar) until finely frothy, creamy. Add dill tips to taste with chilli salt (table salt), pepper and lemon juice.
- The warm sauce tastes very good with fish (e.g. salmon fillet). They can also be used cold (e.g. salad dressing, jacket potatoes, etc., then possibly diluted with a little cream or milk).
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