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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Dill Sauce Recipe

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This recipe for Lemon Dill Sauce is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp butter
2 Tbsp flour
1-1/2 cups chicken broth or vegetable broth
1/4 cup lemon juice
1 cup grated havarti cheese
1 Tbsp dried dill (I use Epicure Lemon Dilly dip mix)
pepper to taste
Directions:
Directions:
Melt the butter and mix with flour, add chicken broth and microwave on medium, stirring often until thickening. add the lemon juice and dill, return to microwave and cook on medium until fairly thick. Just before serving stir in the havarti cheese, return to microwave, cook on medium until cheese is melted and sauce is hot. Add pepper to taste. (use white pepper if you don't want the specks.) Serve immediately. *note: this can be made ahead of time up to the part where the cheese is added. Just add the grated cheese and reheat.
Personal Notes:
Personal Notes:
This is wonderful with baked salmon. This recipe is my own rendition of a sauce I tasted at a Christmas banquet. I actually like mine better than the one they served. (They used milk instead of broth)

 

 

 

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