Ingredients:

  • 4 Tbsp Unsalted Butter, divided (56 g)
  • 1 medium Shallot, finely minced (approx. 30 g)
  • 1/2 cup Dry White Wine (e.g., Sauvignon Blanc, 120 ml)
  • 2 Tbsp All-Purpose Flour (15 g)
  • 1 cup Fish or Chicken Stock, low sodium (240 ml)
  • 1/2 cup Heavy Cream (Double Cream, 120 ml)
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 tsp Lemon Zest (from 1/2 a large lemon)
  • 1 Tbsp Lemon Juice, freshly squeezed
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Melt 2 Tbsp of butter in the saucepan over medium heat. Add the minced shallots and cook gently for 3–4 minutes until translucent and soft. Do not allow them to brown.
  2. Pour in the white wine. Bring the liquid to a strong simmer and reduce the wine by half. This concentrates the flavor and cooks off the raw alcohol.
  3. Once the wine has reduced, add the remaining 2 Tbsp of butter to the saucepan. Once melted, immediately sprinkle in the flour. Whisk continuously for 60–90 seconds until the roux forms a smooth paste and smells slightly biscuity.
  4. Remove the pan briefly from the heat. Pour in the warm stock slowly while whisking vigorously. Continue whisking until the mixture is completely smooth and lump-free.
  5. Return the pan to medium heat. Bring the sauce to a gentle simmer, stirring occasionally. Allow the sauce to simmer gently for 5 minutes, or until it coats the back of a spoon.
  6. Stir in the heavy cream and continue to warm the sauce gently for 1–2 minutes, ensuring it does not boil after the cream is added.
  7. Turn off the heat. Stir in the fresh lemon zest, lemon juice, chopped dill, salt, and pepper. Taste and adjust seasoning as necessary. Serve immediately over cooked salmon.