Meyer Lemon Dill Sauce
Servings: 6 servings
Ingredients
- 1/2 cup White Wine
- 1/4 shallot minced
- 1 Bay leaf
- 10 Black Peppercorns cracked
- 3 ounces Heavy Cream
- 1 stick Butter chilled and diced
- 1 Meyer lemon juiced
- 1 tbsp Dill chopped
- salt as needed
Instructions
- Combine wine, shallot, bay leaf and peppercorns in a heavy gauge non-reactive pan and reduce over medium heat until almost completely evaporated.
- Add cream and reduce by 50%.
- 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.
- 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.
Notes
This recipe is from Bill Brodsky, previous executive chef at the Wequassett Resort & Golf Club, who served the Meyer Lemon Dill Sauce over grilled trout. This recipe appeared in the May 2011 issue of Cape Cod LIFE.
Tried this recipe?Let us know how it was!
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