Ingredients

How to make it

  • Place wine, water, parsley, dill and chardonnay in a large skillet over medium heat then add the salmon skin side down. Cover and simmer until fish flakes easily with fork about 10 minutes. Remove salmon to platter and keep warm. For the chardonnay sauce mix wine, half and half and herbs together in a sauce pan. Cook over medium heat stirring constantly just until hot. Take half of hot mixture and slowly add to beaten egg yolk. Add to the rest of the hot mixture into the saucepan. Whisk in cornstarch. Heat to boiling stirring constantly. Boil for 2 minutes until sauce thickens. Pour over salmon and serve.

Reviews & Comments 2

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  • salmonsaucelover 2 years ago
    The best one i have done so far well done
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    " It was excellent "
    chefelaine ate it and said...
    YUM!!!! HIGH FIVE to you, Chef Meow! :+D
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