Cucumber Mayonnaise And Dijon Sauce With Dill Food

DILL-AND-CUCUMBER MAYONNAISE

Steps:

• Put the cucumbers in a bowl and sprinkle with salt to taste. Refrigerate 30 minutes.
• Meanwhile, place the yolks in a mixing bowl and add salt and pepper to taste, mustard and vinegar or lemon juice. Beat vigorously for a second or two with a wire whisk or electric beater.
• Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used.
• Drain the cucumbers. Add the cucumbers and dill and blend well.

CUCUMBER MAYONNAISE AND DIJON SAUCE WITH DILL

Steps:

• Mix all ingredients together adding as you go to personal taste. Chill until ready to serve. Serve cold.

DIJON DILL SAUCE

Steps:

• In a small bowl combine all ingredients until well blended.
• Cover with plastic wrap and chill.

DIJON DILL CREAM SAUCE

Steps:

• Place chopped onion in sauce pan with chicken broth, and boil on medium high heat until most broth is absorbed and onions are thoroughly soft. Add heavy cream, reduce heat to medium, and reduce by approximately 1/4, or until mixture is of the consistency you want for sauce. Stir in mustard and chopped dill and serve.

FRESH DILL SAUCE

Steps:

• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.

MY ENGLISH FRIEND MAGGIE'S FAVORITE SIMPLE SUPPER: POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER AND DARK BREAD, NEW POTATOES WITH MINT

Steps:

• Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
• Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
• Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
• Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
• Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
• To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.

CUCUMBERS WITH DILL

Steps:

• Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.

CREAMY DILL DIPPING SAUCE

Steps:

• In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.

CUCUMBERS WITH YOGURT-DILL SAUCE

Steps:

• Mix all ingredients except cucumbers and onion in large bowl. Stir in cucumbers and onion.
• Cover and refrigerate 30 minutes to blend flavors.

QUICK CREAMY DILL SAUCE

Steps:

• Mix mayonnaise, mustard, lemon juice, steak sauce, and dill in a bowl; season with salt and pepper. Cover and chill for 4 hours before serving.

CUCUMBER-DILL SAUCE

Steps:

• Toss cucumber with 1/2 teaspoon salt in medium bowl. Let stand 30 minutes. Transfer to colander and rinse well. Pat cucumber dry with paper towels.
• Mix cucumber, sour cream, milk and dill in small bowl. Season with salt and pepper. Cover and refrigerate 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

CUCUMBERS IN MAYO AND DILL

Steps:

• WASH the cukes and score lengthwise with a fork. If you detest cukeskin, then by all means peel them.
• SLICE the cucumbers into thin rounds, place them in a bowl, and salt generously. Let the cukes rest for a few minutes. (If you're in a hurry, you don't have to wait very long: Just be sure to use less salt.).
• SEASON the salad: When you're ready, pour off the liquid and mix in the mayo, dill, garlic, and pepper.
• ~~Notes~~.
• Let the salted cucumbers rest for at least 10 minutes to draw out bitterness - longer you have time or are multitasking. If it's going to be a while before you season the cukes, stick the bowl in the fridge.
• I use the feathery fronds from 5-6 stalks of dill and discard the stems, 'cause my family doesn't care for them. Chopped fresh parsley is nice in this salad, too.
• Timesaver: Use commercially prepared chopped garlic.