White Dill Sauce

Serves 4
1 – Tablespoon olive oil
2 – Tablespoons chopped white onion
1 – Clove garlic, chopped fine
1/4 cup dry white wine (plus a glass for the chef)
1 – Bottle clam juice (8 oz.)
1/2 pint – heavy whipping cream
2 – Tablespoons fresh chopped dill
Salt and white pepper to taste.
Fresh lemon juice – to taste (optional)

Helpful Tip:
This sauce should be served immediately after it is prepared. For best results, Make the sauce last. Your seafood (however prepared), can be covered with a piece of aluminum foil, to keep warm as you make the sauce. It is a good idea, to have all of the ingredients “ready to go”, before you start.

Heat a large skillet over med-high heat for one minute. Add the oil, and swirl to coat. Add the onion, and sauté for one minute. Add the garlic, and sauté’ for 30 seconds. Add the wine, and simmer until liquid is reduced until only 2 tablespoons remain. Add the clam juice, and turn the heat to high. Simmer until liquid is reduced by 1/2. Add the cream and fresh chopped dill. Turn heat to med-high, and simmer “stirring constantly”, until desired thickness. Season to taste with salt and white pepper, and a little lemon juice if desired.

Serving Suggestion
Sauce goes under the meat, gravy – over.
Place some sauce on the plate, and place the fish fillet on top of the sauce. Place a dill sprig on top of the seafood fillet. Enjoy with a glass of Sauvignon Blanc wine.
Substitute Fresh Basil, for another great version.

Enjoy!

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