Dill Sauce

Reduce The Wine And Clam Juice

Combine clam juice and wine in heavy small non-reactive saucepan. Bring the liquid to a boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium.

Complete The Sauce

Whisk in creme fraîche. Boil until reduced to 1 cup which should take about 5 minutes. Remove the sauce from the heat. Stir in the dill. Season with salt and pepper.

Recipe Tips

• Use immediately OR chill, cover and store in the refrigerator up to two days.
• Use the warm sauce over fish, boiled potatoes, or even steamed asparagus.
• Use the dill sauce over chilled sliced cucumbers
• You will need to let cold sauce come to room temperature before using because it becomes very thick when chilled.
• Spread chilled, thick dill sauce in a thin layer on a sandwich to replace mayonnaise.