Ingredients:

  • 1 tablespoon unsalted butter (14g)
  • 1 shallot, finely minced (about 2 tablespoons)
  • 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (60 ml)
  • 1 cup heavy cream (240 ml)
  • 2 tablespoons freshly squeezed lemon juice (30 ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/8 teaspoon black pepper (A pinch, around 0.5g)
  • 1/4 cup fresh dill, chopped (loosely packed) (10g)

Instructions:

  1. Melt butter in the saucepan over medium heat. Add the minced shallot and sauté until softened and translucent (about 2 minutes), taking care not to burn it.
  2. Pour in the white wine and bring to a simmer. Cook for 1-2 minutes, allowing the alcohol to evaporate and the wine to reduce slightly.
  3. Stir in the heavy cream, lemon juice, and Dijon mustard. Bring the sauce to a gentle simmer (not a boil!) and cook for 5-7 minutes, or until the sauce has thickened slightly and coats the back of a spoon.
  4. Season with salt and pepper to taste. Stir in the fresh dill.
  5. Spoon the sauce over cooked salmon fillets and serve immediately.