- melt the butter, add the minced garlic and sauté 1-2 minutes - add the flour and make the roux - slowly add broth, stirring continuously, follow by the cream
- add the aromatics and mustard, stir well to combine - cook on low for 10 min. Finish the sauce by adding the fresh dill - remove bay leaf, all spice and juniper berries before serving
- over mashed potatoes or mixed with pasta or rice - with meatballs - serve with roasted veggies or eggs - over baked salmon or chicken