Ingredients
- 1 egg yolk
- 1/4 cup whipping cream
- 3/8 cup olive oil
- 1/8 cup white wine vinegar
- 1/4 teaspoon salt
- pinch ground white pepper
- 1 Tablespoon dill weed
Directions
1. Place the yolk, seasoning, and cream into a blender or food processor and mix.
2. Keep on at high speed, gradually add the oil and vinegar.
3. Add the dill seed.
4. Refrigerate Sauce may be thinned with Half and Half
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Submitted 6/13/05.
Source: Dining in Seattle Cookbook
Submitted By: Sheila Nelson
nednelson@msn.com
Dill Sauce for Salmon