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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Creamy Dill and Mustard Sauce Recipe

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This recipe for Creamy Dill and Mustard Sauce is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbs chopped fresh shallots
1/2 cup white wine
1 Tbs Dill vinegar or white wine vinegar
1/2 tsp white pepper
1 cup cream or half & half
1/4 lb unsalted butter, divided into pieces
2 generous Tbs. chopped fresh dill
2 tsp chopped chives or green onion tops
4 tsp Dijon mustard
Salt to taste
Directions:
Directions:
In a medium saucepan, combine shallots,wine, vinegar, and white pepper. Bring to a boil uncovered, and reduce by half. Add cream, and reduce again by half. (Sauce should be slightly thickened) Lower heat and whisk in butter, one piece at a time. Quickly add the dill, chives, mustard, and salt to taste.
May be kept warm in a thermos for about 4 hours. Tends to separate if reheated.
Number Of Servings:
Number Of Servings:
1 cup
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
I think it is great over fish - particularly salmon. It is also great over pork loin. When I first served it, Jerry thought it came from a restaurant in New Orleans. Original recipe came from "The Herb Garden Cookbook" by Lucinda Hutson. This book also has information on other uses and how to grow various herbs. I hope this inspires you to plant a real herb garden - easily done in a flower pot and fun for children!
Love to all, Mimi

 

 

 

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