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Bright Lemon-Dill Cream Sauce for Salmon Wellington

A small white ramekin filled with creamy, pale yellow salmon wellington sauce, topped with fresh dill.
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A simple, bright sauce pairing that cuts through the richness of Salmon Wellington pastry.

Ingredients

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  • 1 tablespoon unsalted butter
  • 1 small shallot, finely minced
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

  1. Melt the butter in a small saucepan over medium heat.
  2. Add the minced shallot and cook until soft and translucent, about 3 minutes. Do not brown the shallot.
  3. Pour in the white wine and bring to a simmer. Let it reduce by half, scraping up any bits from the bottom of the pan. This takes about 4 to 5 minutes.
  4. Stir in the heavy cream and Dijon mustard. Bring the mixture back to a gentle simmer and cook until the sauce thickens slightly, coating the back of a spoon, about 3 minutes.
  5. Remove the pan from the heat. Whisk in the fresh lemon juice.
  6. Stir in the fresh dill. Season generously with salt and pepper.
  7. Taste the sauce and adjust seasoning if needed before serving immediately alongside your Salmon Wellington.

Notes

  • For an elegant fish dinner sauce, strain the sauce through a fine-mesh sieve before adding the dill if you prefer a completely smooth texture.
  • This sauce works well as a classic accompaniment salmon wellington or salmon en croute.
  • If you do not have white wine, substitute with an equal amount of chicken broth and add 1 teaspoon of white wine vinegar for acidity.

Nutrition

Find it online: https://cookingzenith.com/salmon-wellington-sauce-recipe/