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  1. #1
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default Creamy-Butter-Lemon-Dill Sauce

    This is the recipe for the sauce I use for many seafood dishes.
    Modify it to suit your taste and enjoy.


    JS Creamy-Butter-Lemon-Dill Sauce

    1 Stick Unsalted Butter
    1 Tblsp Flour
    1/4 tsp White Pepper ( to taste )
    1 tsp Salt
    2 Tbsp lemon juice - (to 3 tbspns)
    2 Tbsp dillweed chopped
    1/2 cup heavy cream or half and half
    1/4 cup sour cream

    1. In a med sauce pan, melt butter, then add flour and whisk constantly over med heat to form a light golden brown roux.

    2. Whisk constantly to prevent burning.

    3. Pour in cream and reduce heat.

    4. Simmer mixture without boiling while adding remaining ingredients, stirring frequently.

    5. Heat until mixture is coming to a boil and thickens alittle. Stirring frequently

    6. Mixture will thicken as it cools
    Jim

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Most excellent Jim. I will be trying it out!

    This message supported by duct tape and bubble gum.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Sep 2008
    Location
    Northern Illinois
    Posts
    1,052

    Default

    Sounds killer! Thank you for sharing the recipe Jim. Seeing the post of your crabstuffed flounder put me in the mood to do some fish and the sauce will top it off. Hopefuly one day this week after work I can git r done! Thanks again!
    Bill

  4. #4
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    That sounds really good Jim, I know it is meant for Sea food but I bet it would do equally well on chicken.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
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    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  5. #5
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Quote Originally Posted by BluDawg View Post
    That sounds really good Jim, I know it is meant for Sea food but I bet it would do equally well on chicken.
    I think if you replaced the dill with a little savory and some chopped sage it would be really good on chicken.
    Jim

  6. #6
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Sounds deeelish11
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  7. #7
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Sounds deeelish!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  8. #8
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Quote Originally Posted by tomshoots View Post
    Sounds deeelish!!
    So good he to say it twice

    This message supported by duct tape and bubble gum.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  9. #9
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    I'm ON it!!!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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