Sauce for Salmon

 

50 ml cream 33%

Dijon mustard

Salt

Pepper

sugar (white) ca 10 tablespoons

Dillweed

1 tablespoon flour when sauce is runny

 

Heat cream (do not boil) add mustard, salt and pepper to a strong taste, then add sugar, add dill last.

Add 1 tablespoon flour when sauce is runny.