Natures Best Lemon and Dill Beurre Blanc


  1. In a saucepan over medium heat add oil and garlic, cook for 1-2 minutes.
  2. Now add white wine, dill, and lemon juice and reduce by half.
  3. Then add heavy cream and reduce by half, then whisk in butter 1 tbsp at a time until absorbed. Then serve.


  • 8 oz Nature's Best Dairy® Butter, Unsalted, diced, room temperature
  • 8 oz Nature's Best Dairy® Cream, Heavy
  • 2 tbsp Peak Fresh Produce Dill, chopped
  • 1 tbsp Roma Garlic, minced
  • 2 tbsp Roma® Oil, Olive
  • 1/8 tsp Magellan® Black Pepper, ground
  • 1/8 tsp Magellan® sea salt
  • 6 oz Piancone® cooking Chablis wine