Meyer Lemon Dill Sauce

Recipe courtesy of Bill Brodsky, executive chef, at the Wequassett Resort & Golf Club

Ingredients

• ½ cup white wine
• ¼ of a shallot, minced
• 1 bay leaf
• 10 black peppercorns, cracked
• 3 ounces heavy cream
• 1 stick butter, chilled and diced
• juice of one Meyer lemon
• 1 tablespoon dill, chopped
• salt as needed

Directions

1. Combine wine, shallot, bay leaf and peppercorns in a heavy gauge non-reactive pan and reduce over medium heat until almost completely evaporated.
2. Add cream and reduce by 50%.
3. Over low heat, whisk in one cube of butter until the edges begin to melt. Whisk in a few more at a time until all of the butter is melted and the sauce has a creamy texture.
4. Immediately strain the sauce through a fine mesh sieve and add the Meyer lemon juice and chopped dill. Store the sauce somewhere warm (approximately 130 - 140°). If you can’t find Meyer lemons, use one ounce lemon juice and one ounce orange juice. Serves 6.

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