Monday, June 24, 2013

Burl Ives Fresh Dilly Dilly Sauce

Mayonnaise! Amiright, y'all? (Paula Deen you burn in Hell, you Satan worshiping devil! Sorry, that's been eating me up all week!) Where was I? MAYO! It's the base for this sauce, which is clearly a very fancy, difficult to  make, saucier required type sauce. NOPE. It is easy, tasty and fast! 

You may sense a trend here - once again looking for a recipe, once again bastardizing multiple recipes to once again make something edible. Goal: use up fresh dill. 
NOTE: TASTE this as you are making it. Dill, garlic and shallot have very strong flavours , start with a smaller amount (Big bucket of DUH!) as you can add more later as needed.

Burl Ives Fresh Dilly Dilly Sauce

  • 1 - 3 TBS fresh dill
  • 1-3 bulbs garlic, crushed or 1-2 garlic scapes
  • Several leaves of basil
  • 1 stalk of celery
  • 1 shallot (sub: green onion)
  • 2 Cups mayonnaise or Vegenaise (sub: sour cream or plain yogurt)
  • 1 Tbsp lemon juice
  • 1 Tbsp prepared mustard or horseradish
  • Sea salt to taste
  • Freshly ground pepper to taste
Combine ingredients in a food processor, tasting and adjusting flavor and consistency to your ideal. Store in an airtight container in the fridge for up to a week.

For grilled fish: Prepare the filet (salmon and cod work well, we've also used tilapia)  by rubbing lightly with a small amount of oil. Oil grill grates generously to minimize adhesion. Grill fish normally, liberally apply sauce with a BBQ brush after you've flipped the fish - approx five minutes before cooking is complete. 

 Actual, unedited text conversation between myself and SJM re: this recipe:
Me: Can you tell me when you put the dill sauce on the fish when grilling?
SJM: "I put the sauce on shortly after I flip the fish. So approx 5 min before they are done." Me: "Did you put any oil/salt/pepper on fillet pre-grilling?
SJM: "Just oil. And oil the grill grates really well also. Fish likes to stick." 
SJM: "YIK" (Yeah I Know)

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