I need a recipe for a creamy dill sauce for grilled salmon?

Hey im cooking salmon for my parents tomorrow night and i need a recipe that is a creamy dill sauce, i dont want to bake it in, i just want some type of sauce that i can put on top of the grilled salmon. Thank you.I need a recipe for a creamy dill sauce for grilled salmon?
The proper name for it is a champagne -dill sauce and you absolutely must use fresh dill


Heres a good recipe which I've added some notes to


Champagne %26amp; Dill Beurre Blanc Sauce


1 c. - Chopped Shallots %26lt;==seems like a lot


2 c. - Champagne


1 c. - Cream


1 ea. - Lemon sliced


陆 bn. - Fresh Dill


陆 bn. - Dill chopped for garnish


1 lb. - Sweet Butter (cut in small cubes)


4 T. - Lemon juice


1 t. - Kosher Salt


1 pn. - White Pepper





In a medium sauce pot, reduce the shallots, the sliced lemon, 陆 of the dill and the champagne until almost dry. %26lt;%26lt;===do NOT let this dry out


Add the cream, lemon juice and the s %26amp; p and reduce by 陆. (3-5 min.)


Slowly whisk in the butter over low heat %26lt;%26lt;== It's called monter au beurre and if you haven't done it before use really low heat so that you don't break your sauce


Strain through a chinoise (fine strainer) into a stainless bowl


Add the chopped dill and store in a warm place. (Not hot)I need a recipe for a creamy dill sauce for grilled salmon?
For each cup of sauce you need:





Melt 2 tablespoons REAL butter over medium heat until bubbly.


Add 2 tablespoons all purpose flour, stirring constantly.


Cook, still stirring constantly, until the flour browns slightly.


Slowly add one cup of 1/2 and 1/2 or light cream still stirring constantly and bring just to a boil.


Reduce heat and simmer a couple of minutes until thickened.





For light sauce use 1 tablespoon each of flour and butter.


For a heavy sauce use 3 tablespoons each of flour and butter.


For a ';white sauce'; instead of a cream sauce, replace the 1/2 and 1/2 or light cream with whole milk.
SAUCE:





1/2 c. mayonnaise


1/2 c. sour cream


1/2 tsp. dill


1 tsp. grated onion


1 tbsp. vinegar


1/2 tsp. tarragon


1/2 tsp. dry mustard


Dash salt





Combine all ingredients and serve.








DILL SAUCE 2











1/2 tsp. finely shredded lemon peel


1 (8 oz.) carton plain lowfat yogurt


1/4 c. sliced green onions


1/4 c. snipped fresh dill or 1 tsp. dried dill weed


1 tbsp. capers





In a small mixing bowl, combine lemon peel, yogurt, green onions, dill and capers. Add half the mixture to the blender container; cover and blend until smooth. Stir into remaining mixture in the bowl.
Make a roux first - that be a little bit of butter and some flour until you have a paste, then addmilk or cream to that stirring continuously until it thickens - not a high heat or it will just burn - sauces need patience. When it begins to thicken, whilst still stirring, gradually drop in the chopped dill. Also add 4 drops of lemon juice and the teensiest tiniest bit of garlic. Once thickened and heated through pour into a small jug so that your guests can pour it over their fish if they want to.


Delish.
Ingredients


16 oz Sour Cream


1 bunch fresh dill


Juice of one lemon


4 tbs drained capers


1/2 minced shallot


2 tsp salt


1 seedless cucumber sliced long ways in half, then into half moons





Directions


Mince dill and capers. Add to sour cream and the rest of the ingredients.


Mix Well,


Cover and refrigerate for one hour
You can go to the following websites:


1)www.tasteofhome.com


2)www.ehow.com/how_4470053





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