Dill sauce
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 40g butter
- 1 shallotpeeled and finely chopped
- 30g plain flour
- 50ml white wine
- 150ml vegetable stock
- 150ml milk
- 2 tsp Dijon mustard
- 2 tbsp crème fraîche
- 10g dillleaves picked and finely chopped
Nutrition: per serving
- kcal371
- fat28g
- saturates18g
- carbs18g
- sugars6glow
- fibre1g
- protein6g
- salt1.25g
Method
step 1
Melt the butter in a saucepan over a medium heat and cook the shallot for 1-2 mins. Stir in the flour and cook for 2 mins more, then add the white wine, stirring well to make a thick paste.
step 2
Slowly pour in the stock, whisking continuously, then whisk in the milk and bring to a simmer. Stir in the mustard and crème fraîche, then season well. Remove from the heat and stir in the dill just before serving.
