Ingredients

• 2 cloves garlic, minced
• ½ cup dry white wine or chicken stock (Chardonnay of course)
• 2 tablespoons lemon juice
• 1 tablespoon of  Wild Fern Dill Extra Virgin Olive Oil
• 2 tablespoons chopped fresh dill
• ½ teaspoon Dijon mustard
• ½ cup heavy cream (or I substituted with 1 part Mayonnaise and 1 part Sour Cream)
• 2 tablespoons Extra Virgin Olive Oil (any varietal)
• pinch Piri Piri pepper

Instructions

1. Add garlic, wine or chicken stock, dill olive oil, lemon juice, and dill to a small saucepan over medium heat. Bring to a boil and boil for about 2 minutes. Reduce heat and whisk in mustard and heavy cream. Continue to cook until it thickens, making sure to whisk the entire time. Remove from heat and Whisk in remaining oil. Add Piri Piri pepper.