Dill Sauce

1. 1

   Combine clam juice and wine in heavy small nonaluminum saucepan.

2. 2

   Boil until reduced to 1/3 cup, about 9 minutes.

3. 3

   Reduce heat to medium.

4. 4

   Whisk in creme fraiche.

5. 5

   Boil until reduced to 1 cup, about 5 minutes.

6. 6

   Remove from heat.

7. 7

   Stir in dill.

8. 8

   Season with salt and pepper.

9. 9

   If creme fraiche is unavailable, heat 1 cup whipping cream to lukewarm (85F).

10. 10

    Remove from heat and mix in 2 tablespoons buttermilk.

11. 11

    Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room).

12. 12

    Refrigerate until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.