Spicy Dill Sauce

Big Daddy's Kitchen

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Spicy Dill Sauce

This fantastic sauce, modified only slightly, originated at The Blues Diner in Boston, Massachusetts. Used on fish, meat or veggies it is simply to die for. When finished, it is the consistency of mayonnaise. Used as is it makes a wonderful dip for chips or veggies. To use as a sauce I like to thin it with whole milk so that is easy to pour.

¼ cup	white balsamic vinegar (I substitute 1/2 balsamic, 1/2 white)
½ teaspoon	salt
¼ teaspoon	white pepper
3 cloves	garlic, crushed
2 tablespoons	Parmesan cheese
1 teaspoon	dried, crushed dill
2 teaspoons	Worcestershire sauce
2 large	egg yolks
1 cup	vegetable oil

In a blender, add the vinegar, salt, pepper, garlic, cheese, dill, Worcestershire sauce, and egg yolks. Whirr to combine. In a steady stream, slowly drizzle in the oil to emulsify. It will be the consistency of mayonnaise.