Dill sauce

• butter↗40g g
• shallot↗1

  peeled and finely chopped

• plain flour↗30g g
• white wine↗50ml ml
• vegetable stock↗150ml ml
• milk↗150ml ml
• Dijon mustard↗2 tsp tsp
• crème fraîche↗2 tbsp tbsp
• dill↗10g g

  leaves gathered and finely chopped

Step-by-step instructions

1. 1

   Melt the butter in a saucepan over medium heat and sauté the shallot for 1‑2 minutes. Add the flour and cook another 2 minutes, then pour in the white wine, stirring well to form a thick paste.

2. 2

   Slowly pour in the vegetable stock, whisk constantly, then add the milk and bring to a gentle boil. Add the Dijon mustard and crème fraîche, season to taste. Remove from heat and stir in the dill before serving.