Dill Sauce

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.