Mustard and Dill Sauce
Peel and finely dice the shallots, celery, and garlic. Melt the butter in a pan, then sprinkle with the flour. Sauté briefly, then incorporate the white wine. Reduce by half then mix in the finely diced vegetables.
Mix in the cream, and bring to a simmer. Stir in the creme fraiche, honey, and mustard. Season to taste with salt, and garnish with the chopped dill. This goes great with fish.