Creamy Lemon Dill Sauce

By TKakadelas

Ingredients

• 2 T. butter
• 2 cloves of garlic - pressed
• 1/2 - 1/3 of a shallot, minced
• 1/4 c. dry white wine (can substitute chicken broth)
• 1/2 c. chicken broth
• 1/2 c. cream
• 2 T. lemon juice (fresh)
• 2 t. fresh dill
• 1/4 c. cold water
• cornstarch
• salt
• pepper
• lemon zest
• dried dill

Preparation

Step 1

Saute garlic and shallots in butter. Add white wine, chicken broth, cream, lemon juice and dill. Cook until sauce is slightly thickened, about 3 minutes. Take about 1/4 c. cold water and stir in 1 - 1/2 T. cornstarch. Mix well. Add to sauce to thicken. Add salt, pepper, lemon zest and a little dried dill to taste. Cool a little and then puree in blender. Serve warm over your favorite fish.