Wednesday, February 15, 2012

Lemon Dill Sauce

8  ounces water
1 tablespoon chicken base
3/4 cup butter (no substitutes), softened to room temperature
3/4 cup Jackie's Quick Bread Flour Blend (recipe)
2 tablespoons fresh dill sprigs, finely chopped
3/4 teaspoon salt
3/4 teaspoon lemon zest
3 tablespoons fresh lemon juice
1/3 cup white wine

1. Place chicken base in 8-ounces of water; set aside.

2. Place butter in medium sized saucepan over medium heat. After butter is melted, gradually stir in flour, dill and salt. Cook for one minute or until thoroughly heated and mixture is smooth.

3. Stir in dissolved chicken base. Bring mixture to a boil; turn heat to medium and cook until thickened, stirring constantly. Stir in wine, lemon zest and lemon juice.

4. To serve, spoon over fish or cooked vegetables.

Servings: 4             Yield: approximately 1 1/4 cups

Total Time: 20 minutes

Calories per serving: 337.3

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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