Lemon Dill Sauce

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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

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