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
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.
All Oils and Balsamic vinegars supplied by Veronica Foods Company are GLUTEN FREE products and are produced and packaged in gluten free facilities (i.e., no products are produced or packaged in our facility which could cause gluten contamination).
Nutritional Facts and Gluten Free Statement provided by Veronica Foods Company, Oakland, CA (510)-535-6833