Dill Sauce

Try this creamy, Pernod-flavored dill sauce with salmon, halibut, sole, swordfish, shrimp, lobster, or scallops.
  • 0:20 TIME
  • 10 Portions



Butter, salted1 tsp
Shallots, diced1 oz
Bulb fennel, diced2 oz
Water16 fl oz
Whole milk8 fl oz
Minor’s Seafood Base (No Added MSG)* 1/2 oz
Roux2 oz
Pernod1 fl oz
Dill, fresh, chopped1 Tbsp



  1. Heat butter in a large pot over medium-high heat, add shallots and fennel, and sweat 3–4 minutes.
  2. Add water and milk, bring to a boil and whisk in Seafood Base and roux. Gently boil for 2–3 minutes.
  3. Finish with Pernod and dill.

*No added MSG other than that which naturally occurs in the autolyzed yeast extract and hydrolyzed proteins.