Creamy Lemon Dill Sauce

Food bloggers, I think, all have different motivations for starting/writing their blogs. Initially my hope was to be able to teach my two daughters-in-law how to cook. To be able to share with them some special recipes from my (and my sons' -- their husbands') past, and acquaint them with family history at the same time. To provide cheap sustenance that got me through some lean times, easy meals that got me through some frazzled times, and comfort foods to enjoy around the Sunday dinner table. 

I was not entirely successful. It's not, I find, my daughters-in-law who read my blog, but my two sons!  They are the ones calling me from the grocery store asking about recipe ingredients, and they are the ones who often prepare the food. Go figure. 

I've wandered a bit from the point that I was planning to make, albeit not entirely. When I first began the blog, I was more focused on giving recipes for complete meals and main dishes. Something that would make a nice presentation from stove to table, and be welcomed by the family. What I failed to include were some of the key components to these recipes, namely the dips, relishes, condiments, and sauces that can sometimes make or break a dish. 

So today's saucy little post, yes, pun very much intended, is about fresh dill sauce. It's easy to make, and beautifully accompanies salmon, scallops, crab cakes, almost any form of seafood. A dollop can also enhance homemade salad dressings, deviled eggs, egg, chicken, and potato salads.

The secret is fresh herbs and lots of them.  Follow this recipe and you will be scooping it out of the bowl and eating it like a dip. There is nothing like fresh, and there is nothing like this bit of dill sauce perfection. Add it to your recipe repertoire and be prepared to turn plain into fancy.

Creamy Lemon Dill Sauce

2/3 cup mayonnaise

2/3 cup sour cream

2 tablespoons green onion, finely chopped

2 tablespoons parsley, finely chopped

2 tablespoons fresh dill, finely chopped

1/4 teaspoon cilantro, finely chopped (optional)

1/2 teaspoon lemon juice

Old Bay (pinch)

Salt and pepper to taste

Mix mayonnaise with sour cream. Add remaining ingredients and whisk until thoroughly blended.  Store in the fridge for up to 4 days. 

In case you are interested, this darling little sauce dish is from One King's Lane.

This post is linked to:

Friday Unfolded
Fabulously Creative Friday
Fridays Flash Blog
Simple and Sweet Fridays

Veggie Sandwich with Creamy Dill Sauce

 I am not a particular fan of lunch.  Sure I enjoy a warm slice of quiche, a hearty bowl of soup, or a nice salad with a crusty roll, but in my case, as I’m sure in yours, for the most part, lunch is a meal that is catch as catch can.  Sometimes a sandwich, sometimes cheese and crackers, sometimes just crackers.

Here is a recipe for a healthy lunch, made up of items from the fridge, topped with a delicious creamy sauce and…it’s good for you.  I challenged myself to come up with a fast healthy sandwich, the only caveat was that I needed to make the sauce a day ahead.  In five minutes, this is what I was able to assemble.  Looks tasty, no?  It is.  Consider my vegetable selection as a guideline and use your favorites.  I do find that provolone cheese and cucumber are a must, but the rest is up to you.

From the bottom up, here is what I used:

For the Sandwich

A slice of white wheat bread

A handful of spring mix lettuce

A slice of provolone cheese

Thinly sliced red onion

Sliced avocado

Thin slices of cucumber

Strips of Melissa’s Fire Roasted Sweet Red Bell Peppers

Creamy Yogurt Dill Sauce (recipe below)

It’s a knife and fork sandwich to be sure, and one that will leave you satisfied and feeling good about yourself.

Creamy Dill Sauce

(For one sandwich)

2 Tablespoons plain Greek Yogurt (I use Chobani)

1 Tablespoon chopped fresh dill

½ teaspoon Dijon mustard

1 pinch of Coleman’s English mustard (for zing)

1teaspoon canola oil

½ teaspoon red wine vinegar

Pinch of Kosher salt

Few gratings of freshly ground black pepper

Mix all ingredients together and store in a covered container in the fridge.  Keeps 3-4 days.

This post is linked to:

Clever Chicks Blog Hop

Inspiration Gallery Thursday
Home and Garden Thursday

Weekend Retreat