Lemon Sauce with Dill

Lemon Sauce with Dill goes really good with just about any kind of fish or seafood.  It can also be quite good on chicken. 

Ingredients:

2 ½ cups of chicken stock or vegetable stock

2 tblsp. Butter

¼ cup regular flour

2 tblsp. cream

1 lemon

1 small bunch of fresh dill

1 shallot Finely chopped

6 tblsp White wine

3 tblsp more heavy cream

2 tbsps brandy or steak sauce

Create a roux using the chicken stock, butter, flour and cream.  First of all over low heat melt the butter. Once it is melted immediately start gradually adding the flour while stirring constantly. Continue stirring for about 2 minutes, allow the mixture to bubble a bit but not burn.  Take the pan off of the heat and gradually add the chicken stock and the cream.  Be sure to stir the entire time.  After it is all blended and creamy place it back on low heat. 

In another pan peel the lemon but leave as much of the white pith on it as you can.  Then cut it in half and squeeze as much juice out of it as you can in to the sauce pan.  Remove the dill from the stalks and dice it up a bit and add it to that pan, add in the white wine.  Cook it over a low heat until it reduces by half, then add it in to the other sauce pan with the other ingredients, then add in your shallots, heavy cream and brandy or steak sauce.  Allow it to heat through and serve while still warm.