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“This go well with any grilled or poached fish.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Make a roux with the flour and butter.
  2. 2. Add liquid smoke.
  3. 3. Slowly had cold cream to hot roux, stirring constantly to get smooth consistency.
  4. 4. Add dried dill and honey.
  5. 5. Zest lemon into sauce, and squeeze juice of lemon into sauce.
  6. Pour over cooked fish and serve.

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