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.
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.