4 lemons juice
4 tbsp dill chopped
2 lemons zest, finely grated on a microplane
100 ml white wine
100g butter diced
2tbsp vanillabean paste
2tbsp cornflour diluted in water
In a small sacepan, add lemon juice, zest and white wine. Place on stove over medium heat and allow to come slowly to the boil.
Whisk in dill and vanillabean paste, then add in cornfliur mix. Once the sauce has boiled again reduce heat to low and whisk in butter, a little at a time, making sure each piece is completely incorporated before adding the next. Adjust seasoning to taste.
Serve immediately nape over Salmon or other fish. May also be used over chicken or asparagus.