This creamy sauce is equally delicious served over fish, pastas or some steamed vegetables such as green peas or green beans. Fresh herb is a crucial component. If no fresh dill was available, I would just replace the dill with another fresh herb or simply make a plain wine sauce.
DILL WINE SAUCE
2 Tbsp butter
2 Tbsp flour
1/2 cup milk
1/2 cup dry white wine
1/2 cup whipping cream
salt to taste
1 pinch of white pepper
1/4 cup chopped fresh dill
• In non stick fry pan, melt the butter over very low heat; stir in the flour and cook, stirring, for 1 minute.
• In a large measuring cup combine the milk, wine, cream, salt and pepper and gradually add to the roux in the fry pan; whisking all the while.
• Increase the heat to medium and cook until sauce is thickened.
• Remove from heat, stir in the dill and serve.
