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Dill Sauce

 
Dill Sauce
dill sauce
photo credit: gourmetsleuth.com
Dill Sauce With Creme Fraiche. Many dill sauce recipes use a base of mayonnaise, sour cream and yogurt or some similar combination.  What makes this sauce a stand out is that it combines clam juice and wine, reduced, then creme fraiche and dill are added.  I serve this sauce over salmon but it works well over fresh sliced cumbers or simple boiled potatoes.  You can prepare the sauce ahead, chill and use when needed.  It's best to use this dill sauce within 2 days.
  • Prep5 min |
  • Total15 min |
  • Serves2 cups
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Ingredients

    • 1 each 8 oz bottled clam juice
    • 3/4 cup dry white wine (Sauvignon blanc works well)
    • 1 1/4 cups creme fraiche
    • 3 tablespoons chopped, fresh dill
    • 1 each salt and pepper to taste

Instructions

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.

dill sauce in pan

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. 

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