View Full Version : Creamy garlic-dill sauce

05-30-2010, 06:47 AM


3 tablespoons butter
2 tablespoons dry white wine
Juice of 1/2 lemon-1 tablespoon
2/3 cup heavy cream
4-6 cloves roasted garlic - mashed to a paste - to taste
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
Salt and white pepper to taste

Heat a medium saucepan over medium-high heat and melt butter.
Add the wine and lemon juice; bring to a boil.
Reduce heat and add the cream and garlic.
Simmer until well-combined and cream has reduced slightly.
Stir in the dill and parsley.
Taste for seasoning.

Tip...I use roasted garlic because it has a much milder, sweeter taste than unroasted garlic which I like with fish.
If you use unroasted garlic, only use 2 small cloves run through a press.

This is also great cooled in the frig and served cold for dipping.

05-30-2010, 09:18 PM
I will have to give it a try Jim.

Thanx for sharing.