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Lemon Dill Sauce |
 2 tablespoons Olive Oil |
2 tablespoons Butter |
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½ teaspoon fresh grated lemon zest |
½ teaspoon minced fresh dill |
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Juice of ½ lemon |
½ cup Chicken Broth |
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½ cup half and half |
3 teaspooons Corn starch |
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dash salt |
dash black pepper |
| Heat olive oil and butter in a small saucepan.
Add lemon zest, dill and, lemon juice. Add chicken broth, bring to medium heat.
Combine cornstarch and some of the liquid to make a slurry, wisk till smooth. Add back to the pan. Add half and half, bring to light simmer. The sauce should coat a spoon. Serve over vegetables, poultry, or seafoods. This should be prepared just prior to serving. |
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Email: dgoodman@goodmanfoods.com |