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Chardonnay Dill Sauce



  • 2 tablespoons butter
  • 2/3 cup finely chopped shallots
  • 1 cup dry white wine (Chardonnay works nicely) 
  • Juice of 1/2 lemon
  • 1 teaspoon dill
  • 1/2 teaspoon thyme
  • 1 cup half & half (or heavy cream)


Over medium high heat melt the butter, then let sit.  Add the shallots and sautee together until shallots are translucent.  Add the white wine and simmer reduce by 3/4ths.  Add the lemon juice. Add the dill and thyme.  Add the half & half, then simmer to reduce by 1/3.  Then, add the 3 teaspoons cold butter and wisk until smooth.

Serve over salmon strudel.