Grated garlic, cooked it in a bit of butter, then added to the sauce. Added additional dill (per taste. I like dill.). Did use sauvignon blanc instead of chicken broth as the base, which may be why I opted to add the minced garlic. Have since tried with combo of chicken broth and sauvignon blanc( the cheap kind, Sutter mini bottles). Sauce is more flavorful and is good for dipping warmed/toasted French (or whatever you prefer) bread in. Can also be served over rice or potatoes.
