Jumer's Dill Sauce
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1 tablespoon olive oil or margarine
1 small yellow onion, finely diced
2 teaspoons fresh chopped garlic
1/4 cup white wine
2 teaspoons balsamic vinegar
1 teaspoon white pepper
2 teaspoons Dijon mustard
1 quart heavy cream
Salt, to taste
1 tablespoon chopped fresh dill (see note)
2 tablespoons cornstarch
2 tablespoons water
Heat saucepan; add oil. Saute onion and garlic until onions are soft.
Add wine, vinegar, pepper and reduce by half.
Add mustard, heavy cream, salt and dill.
Bring to a boil and thicken with a mixture of 2 tablespoons cornstarch and 2 tablespoons water. Salt and pepper to taste.
Note: If you wish, add a small amount of bottled dill pickle juice to further enhance the flavor.
Jumer's executive chef Thad Ford