1 garlic clove, minced
2 tbsp. unsalted butter
2 tbsp. olive oil
2 tsp. Dijon style mustard
2 tsp. cornstarch or Arrow root
2 tbsp. fresh snipped dill or 1 tsp. dill weed
2 c. dry white wine
2 tbsp. sour cream
8-10 pitted black olives, chopped

Cook butter and oil over moderate heat for 30 seconds. Add wine, bring to boil. In small bowl combine mustard, arrow root and lemon juice, stir into wine mixture. Over moderate heat, stir until thick. Do not boil, add dill, salt and pepper. Shake of cayenne to taste. Remove from heat. Stir in sour cream and olives. Serve with sea food and or chicken. Yield: 2 cups.