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Creamy Dill Dressing for Fish & Chicken
Botanically known as Anethum graveolens and often mistaken for the feathery fronds of fennel, dill weed is actually a member of the parsley family and is native to the eastern Mediterranean region and western Asia. The word dill comes from the old Norse word dylla, meaning to soothe or lull. The taste of dill leaves resembles that of caraway, while the seeds are pungent and aromatic. Freshly cut, chopped leaves enhance the flavor of dips, herb butter, soups, salads, fish dishes and salads. Dills most popular use is in pickling and in sauces that accompany fish, chicken and vegetables. We hope you enjoy this delicious rendition.
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- 1 cup Sour Cream
- 1 cup Mayonnaise
- 2 tsp. Lemon Juice
- 2 Tbsp. Fresh Dill, chopped
- 2 Tbsp. Red Onion, minced
- 2 Tbsp. Dijon Mustard
- 1 tsp. Garlic, minced
- 1 tsp. Sugar or Honey
- Salt & Pepper, to taste
- 1 Tbsp. Capers, chopped (optional)
- Combine all ingredients in a non-reactive bowl and stir to combine.
- Keep refrigerated.
- This dressing also makes a delicious dressing for sliced cucumbers and as a dip for vegetables.
Nino Salvaggio http://www.ninosalvaggio.com/