Difference between revisions of "Dill Sauce"
From Corbin Recipe Index
(Created page with "From the kitchen of: Kevin Schmidt<br> and Passed on by Alicia & Dawn Corbin<br> 3 Tbsp. butter<br> 3 Tbsp. flour<br> 1 1/2 c. milk, warmed<br> 3/4 tsp. dill weed<br> salt &...") |
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From the kitchen of: Kevin Schmidt<br> | From the kitchen of: Kevin Schmidt<br> | ||
and Passed on by Alicia & Dawn Corbin<br> | and Passed on by Alicia & Dawn Corbin<br> | ||
Latest revision as of 15:10, 12 September 2015
← sauces
From the kitchen of: Kevin Schmidt
and Passed on by Alicia & Dawn Corbin
3 Tbsp. butter
3 Tbsp. flour
1 1/2 c. milk, warmed
3/4 tsp. dill weed
salt & pepper to taste
Note: If you want to bake your fish you can just bake in sauce and add about 5 or 10 minutes to cooking time. I do frozen salmon fillets for about 25-30 minutes at 375°F.
Combine butter and flour over low heat to form a roux. When roux is cooked slightly and a tan color add warmed milk, continue stirring to form a cream sauce. Add dill weed and salt and pepper to taste.
This is wonderful on salmon.
