50+ Friends Club Cookbook -- SAUCES --

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Piquant Dill Sauce

From the Kitchen of: Pepper

1	tablespoon	butter
1		leek, white part only, finely chopped, then thoroughly washed
1		shallot, minced
1		jalapeño chili, seeds and membranes removed, finely diced
2	cloves	garlic, minced
1	cup	chicken stock
1 1/2	cups	lightly packed fresh dill, stems removed before measuring
2	tablespoons	freshly squeezed lemon juice
1	teaspoon	salt
1	teaspoon	freshly ground black pepper
3	tablespoons	sour cream

Melt the butter over medium heat in a sauté pan.
Add the leek, shallot, jalapeno, and garlic and saute for about 5 minutes, or until the leeks and shallots are translucent—but not brown.
Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half.
Remove from heat and let cool.
Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving.
Stir in the sour cream at the last minute.