Dill Cream Sauce

Serve chilled with Chilled Poached Salmon

Serves: 6 to 8

8 oz. cream cheese, softened
¾ cup heavy cream
2 Tablespoons fresh dill, chopped
1 ½ – 2 Tablespoons fresh lemon juice
2 teaspoons kosher salt
½ ground black pepper

In a food processor, combine all ingredients except the cream, and pulse until mixed. Turn the processor on and add the heavy cream in a slow, steady stream until a smooth, batter-like consistency is achieved. The sauce should be thick enough to coat the back of a spoon, but not gloppy. Refrigerate for at least one hour before serving.

To store: Transfer to an airtight container and refrigerate for up to one week.

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