I see how this sauce would be fantastic, but dear lord, what's with all the butter?! I started with one small onion and one clove of garlic then proceeded with the sauce as suggested. It was terrific after the milk/cream has thickened, I loved the wine and the vinegar in there for depth of taste and the herbs were lovely. (I doubled the dill and halved the thyme to make it a DILL sauce.) Then there was the 1/4 cup of butter to be added. I was suspicious of it but wanted to make the recipe as written first so I went along with it. At this stage it was still ok. But another 1/4 cup of butter for frying the fish? Then that to be mixed with the rest of the sauce? Very odd. I did end up taking at least half of that butter off the fish before mixing because it just looked wrong, and yet, it came out way to fatty. So sad as what I could taste of the sauce was great. I am a great fan of making rich food but with this I have to wonder if there was a type-o in the recipe. But I have certainly learnt from this. I plan to make this sauce for fish again and again and again - minus all the butter. Thanks for the recipe, I'm sure it will be a fabulous 5 star one next time!
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I see how this sauce would be fantastic, but dear lord, what's with all the butter?! I started...