Meyer Lemon Dill Sauce

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


  • 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


  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.