• 1 pkg. Cream Sauce
  • 1 Teaspoon Dried Dill Weed
  • 3/4 – 1 Cup Lemon Juice (Natural Strength)
  • 1 Cup White Cooking Wine – Optional (If the cooking wine is not used – add 1 Cup of water)
  • Yellow Color – If Desired
  • 1 Tablespoon Salt – Optional


  • Prepare sauce as directed. Add the lower quantity of lemon juice and dill. Stir to incorporate. Taste. Add additional lemon juice and yellow color if desired.
  • Stir in wine or additional water. Taste for salt. Add salt if needed.


Return to Dorothy’s Recipes