This sauce was devised one night while my friends and I were cooking up a storm. Jenn’s baby was due in a few days, Barb’s baby was due in a few months and Ginger and I tried to spook them with our own birth stories. With all that female energy, something wonderful was destined to be born.
Magical Dill Sauce takes minutes to make and is delightful on white fish such as halibut, baked potatoes, rice or steamed vegetables. It can be used as a salad dressing or as a seasoning for a pasta salad. We first enjoyed it as a dip for Artisan bread.
It makes approximately 2 1/2 cups.
- 2 cups plain yogurt
- 1 tbsp lemon juice
- 1 tblsp Dill weed
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- Fold the yogurt, mustard and sour cream together.
- Mix in the lemon juice.
- Add the remaining dry ingredients and serve your Magical Dill sauce chilled.
Storage and Use
Refrigerate the remaining sauce in a labelled, resealable container. It will keep for up to 2 weeks in this condition, but why wait? Eat it as soon as possible and make more later.
Greek yogurt is a fancy substitution for plain yogurt.