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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.

cup   white balsamic vinegar (I substitute 1/2 balsamic, 1/2 white)
teaspoon   salt
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.



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