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Old 09-08-2006, 05:54 PM   #1
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Location: Long Island, N.Y.
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Dill Cream Sauce

This recipe is from Frayedknot

Dill Cream Sauce:

1.5 Tbls shallottes pretty finely chopped
2 Tbls flour
2 Tbls butter (the real deal)
1 cup heavy cream
1 1/4 cup half and half (could use milk but will not be a rich)
Pepper to taste appx 1 tsp (white pepper is better will not see it but fresh ground black will work)
salt to taste
2 1/2 Tbls of fresh dill ( I grow mine)

Saute shallotts in butter until clear, stir in flour (making a roux)
In sauce pan bring cream and 1/2 to just below boil, do NOT SCORCH
Pour this into the roux
continue to cook until the thickness you want
add salt and pepper to taste
Add dill careful dill goes a long way....

NOW if you pan sear the scallops or my favorite fresh grouper then deglase with a white wine. then put scallops or grouper back in and pour sauce over it all...

You can also pan sear the grouper, make sauce and pour over angel hair pasta...nice white wine ..candles...who knows
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