Serves: 5
Total Calories: 441
In a small saucepan over medium heat bring vermouth and green onions to a boil simmer for 3 minutes or until 1 tablespoon liquid remains and onion is soft. Remove from heat and coolslightly.
Beat in egg yolks until well blended. Over low heat very gradually beat in butter until thick and shiny remove from heat immediately. Stir in dill and salt and pepper to taste.
Serve with cod or Salmon Loaf
This Dill Sauce recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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