How to make
Saute the finely chopped onion in the heated butter until softened.
Add the pernod and cooking cream, boil for about 5 min. on low heat.
Sprinkle with the finely chopped dill and 1 tbsp flour and continue boiling while stirring nonstop until you get a creamy consistency.
This pernod sauce is especially suitable for roasted meats and fish.
