Creamy Dill Sauce With Mustard & Capers
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup sour cream
- 1 1⁄2 teaspoons dried dill (3 tbs fresh dill if you have it)
- 2 tablespoons stone ground dijon mustard
- 1 1⁄2 teaspoons lemon juice
- 2 teaspoons vermouth
- 1⁄2 teaspoon fresh ground cardamom
- 1 teaspoon finely chopped onion
- 1 dash red pepper flakes
- ground black pepper
- 2 tablespoons capers
directions
- Mix everything together (except the capers) using a wand mixer until well blended. Add capers and stir in with small whisk.
- Allow to sit for an hour or two for the flavors to combine.
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Reviews
-
What a pity I cannot give this more stars. Made it just as stated and we found the sauce way too sour, probably from the capers. The sauce would have benefited by adding a little honey or sugar and probably using less capers. Did not want to alter the recipe though. The day I made the sauce I let it sit in the fridge for a couple of hours before sampling it with smoked salmon. Unfortunately the only thing we could taste was the sourness. Since I had some left we tried it again the next day and then some of the other flavours came through, especially that it was hot from the red pepper flakes, but still way too sour. What a pity, it sounded so good. Still, I am glad I tried it. Thanks for posting. Made for PAC, Fall 2009.
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I just like to cook. I have learned a lot here of what to do and further what not to do. That's about it! I will never reveal my rib, chili, wing, salsa or mole sauces and rubs. ;-) OK let's party!!!