Dill Sauce
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cup
Clam Juice (bottled)1 cup
White Wine (dry)1.25 cups
Whipping Cream (crème fraîche or)3 tbsps
Dill (minced fresh)Directions:
1
Season with salt and pepper
2
Combine clam juice and wine in heavy small nonaluminum saucepan
3
Boil until reduced to 1/3 cup, about 9 minutes
4
Reduce heat to medium
5
Whisk in crème fraîche
6
Boil until reduced to 1 cup, about 5 minutes
7
Remove from heat
8
Stir in dill
9
Season with salt and pepper
10
If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F)
11
Remove from heat and mix in 2 tablespoons buttermilk
12
Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room)
13
Refrigerate until ready to use
14
Combine clam juice and wine in heavy small nonaluminum saucepan
15
Boil until reduced to 1/3 cup, about 9 minutes
16
Reduce heat to medium
17
Whisk in crème fraîche
18
Boil until reduced to 1 cup, about 5 minutes
19
Remove from heat
20
Stir in dill
21
If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F)
22
Remove from heat and mix in 2 tablespoons buttermilk
23
Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room)
24
Refrigerate until ready to use