Wiki source code of Lemon Dill Sauce
Last modified by Richard Johnson on 2018/08/03 23:12
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| author | version | line-number | content |
|---|---|---|---|
 |
1.1 | 1 | Lemon Dill Sauce |
| 2 | |||
| 3 | |||
| 4 | Yield: about 3/4 cup | ||
| 5 | |||
| 6 | |||
| 7 | 3/4 cup dry white wine | ||
| 8 | |||
| 9 | 2-3 tsp freeze-dried onion | ||
| 10 | |||
| 11 | juice & zest of 1 lemon | ||
| 12 | |||
| 13 | 1/2 cup butter (3/4 if you double the recipe), cut into 8 (12) pieces | ||
| 14 | |||
| 15 | 2 tsp freeze-dried dill -or- 1-2 Tbsp capers, depending on how much you = | ||
| 16 | |||
| 17 | like them | ||
| 18 | |||
| 19 | |||
| 20 | Boil wine, onion, and lemon juice in medium saucepan over high heat = | ||
| 21 | |||
| 22 | until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add = | ||
| 23 | |||
| 24 | butter one piece at a time, whisking until melted before adding more. = | ||
| 25 | |||
| 26 | Remove pan from heat. Stir in dill or capers, along w/ lemon zest. = | ||
| 27 | |||
| 28 | Season to taste with salt and pepper. | ||
| 29 | |||
| 30 | |||
| 31 | Originally from epicurious, but I messed with it. klmj. | ||
| 32 | |||
| 33 |
