DILL CREAM SAUCE

By ALICJA

This sauce is a simple yet rich adornment to its classic match,salmon.It would also be great with Arctic char or sea trout.

Ingredients

• 1 tbsp butter
• 1 shallot,minced
• 1 clove garlic,minced
• 1 cup Sauvignon Blanc,or other white wine
• 3 cups hevy cream
• pinch of salt
• Tabasco,to taste
• 1 tbsp chopped fresh dill

Details

Servings 2

Preparation

Step 1

Melt the butter in a mid-size saucepan.Add the minced shallot,and sweat over medium heat until translucent.Add the garlic and cook an additional 2-3 min.do not brown.
Add the wine and reduce until only 1/4 cup is left,about 10 min.
Add the cream and reduce by 1/3,or until there is approximately 2 cups of liquid.Be careful the cream does not boil over;reduce heat if it does so.
Remove from heat and stir in the salt,Tabasco,and dill.Whisk thoroughly and serve immediately or freeze for future use.
To freeze,pour thecooled sauce into a large zipper storage bag that can hold the sauce easly.To thow,peel off and discard the bag and reheat the sauce in a double boiler,whisking often.