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  1. #1
    Join Date
    Dec 2008
    St. Petersburg, Fl.

    Default Creamy garlic-dill sauce



    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.

  2. #2
    Join Date
    Jan 2008


    I will have to give it a try Jim.

    Thanx for sharing.

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