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1/4 garlic clove, pared, chopped
6 dill weed sprigs
1/2 shallot, pared, chopped
10 oz. fish stock
6 oz. dry white wine
8 oz. heavy cream
3 tbsp. unsalted butter, chilled
1 tbsp. Dijon-style mustard
1 tbsp. dill weed, chopped
lemon juice, to taste
salt and pepper, to taste
Place garlic, dill sprigs, shallot, fish stock and wine in saute pan; heat to boiling. Rapidly reduce by three-fourths. Add cream; simmer for 5 minutes. Gradually add chilled butter, whisking after each addition. Stir in mustard, chopped dill and lemon juice. Season with salt and pepper.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

English celebrity chef also known as The Naked Chef. BBC food television shows.

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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