Sauce for Salmon
50 ml cream 33%
Dijon mustard
Salt
Pepper
sugar (white) ca 10 tablespoons
Dillweed
1 tablespoon flour when sauce is runny
Heat cream (do not boil) add mustard, salt and pepper to a strong taste, then add sugar, add dill last.
Add 1 tablespoon flour when sauce is runny.