Serve this dill sauce with fish or meat. It’s made using a roux base infused with the strong flavours of mustard and dill
Prep:15 mins – 20 mins
Serves 2
40g butter1 shallot, peeled and finely chopped30g plain flour50ml white wine150ml vegetable stock150ml milk2 tsp Dijon mustard2 tbsp crème fraîche10g dill, leaves picked and finely chopped
STEP 1Melt 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 2Slowly 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.
