Creamy Dill and Horseradish Sauce
Serve with roasted, grilled or <g class="gr_ gr_35 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del" id="35" data-gr-id="35">panfried</g> chicken.
Serves: 4 to 6
  • 2 tbsp butter
  • 2 tbsp finely chopped shallot
  • 1 tbsp all purpose flour
  • 2 tbsp dry sherry
  • 1 cup whipping cream
  • 2 tbsp creamed horseradish
  • 2 tbsp chopped fresh dill
  • salt and cracked black pepper
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the shallot and cook for about 3 minutes or until softened.
  3. Stir in the flour and cook, stirring for 1 minute.
  4. Add the sherry and stir until thickened.
  5. Add the remaining ingredients and stir until combined.
  6. Simmer, uncovered for about 5 minutes or until thickened slightly.
Make Ahead: This sauce is best made just before serving.

Makes about 1 cup