Lemon Dill Veloute

February 24, 2016 0 Comments

Lemon Dill Veloute Makes about 3 cups 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 ½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock) 1 cup heavy cream Grated zest of one lemon 2 tablespoons fresh lemon juice ¼ cup chopped fresh dill Salt and pepper to …

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