Lemon Dill Veloute
Makes about 3 cups

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock)
1 cup heavy cream
Grated zest of one lemon
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
Salt and pepper to taste
1. In a 2-quart saucepan, melt the butter, and whisk in the flour. When white bubbled form on the bottom of the pan, whisk the flour mixture for at least 2 to 3 minutes. Gradually add the stock, whisking until smooth and the mixture comes to a boil.
2. Stir in the cream, zest, lemon juice and dill, and season with salt and pepper if necessary. Serve immediately, or cool to room temperature and refrigerate up to 4 days. Gently reheat over low heat before serving.

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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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