Ingredients
- 1/2 cup minced shallots
- 1 teaspoon minced garlic
- 1/2 cup dry white wine
- Juice of one lemon
- 1/4 cup chopped fresh dill
- 1 teaspoon Dijon mustard
- 1/2 cup heavy cream
- 5 tablespoons unsalted butter, cubed
- Salt and pepper
Directions
In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
















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By Reno John
Reno, NV
on April 03, 2013
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Wonderful flavor I used Dried Dill instead of fresh. 1 Tbsp does the trick.
I used a pinot grigio. Sauce was used for Dover Sole.
I hope you enjoy.
By kohlerjen
Fort Collins, CO
on June 14, 2012
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I loved this sauce. Exactly what I was looking for!
By londonhous
Maryland
on November 24, 2011
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Pretty tasty recipe..I've used over salmon and crab cakes, and it works well with both. I've even served it cold over cold poached salmon. Very good and versatile as well! I've got to give it 5 stars....
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