I am making salmon tonight and want to make a dill/butter sauce, but have never made it. Is it simply just dill and butter melted together? I was not sure if I should put this question in here, or the fish forum, or the sauces forum.
Question about dill sauce
- Thread starter amber
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buckytom
Chef Extraordinaire
amber, just chop the dill, about a tsp of dill per coupla tbsps of unmelted butter, and just mix together with a fork or whisk.
i like to add a little basil as well.
i put little chunks of the dill/basil butter on top of the salmon, skin side down, and put it under the broiler. when it is done, ad put just a little more to melt on the hot fish.
it's not a sauce per se, but it's really good and the salmon stays moist, and gets a nice browning/crust from the butter.
hope this helps.
i like to add a little basil as well.
i put little chunks of the dill/basil butter on top of the salmon, skin side down, and put it under the broiler. when it is done, ad put just a little more to melt on the hot fish.
it's not a sauce per se, but it's really good and the salmon stays moist, and gets a nice browning/crust from the butter.
hope this helps.
Last edited:
Claire
Master Chef
Dill and sour cream, cream cheese, or even yogurt make a good condiment for salmon. Again, it isn't a sauce per se. Cream some dill (quite a bit) into any of the above (I actually like to combine yogurt or sour cream with cream cheese) (bring the dairy to room temp first). Salt to taste. Then, when your salmon comes hot out of whatever preparation you're making, put a dab of it on each filet/steak. The heat of the fish will melt it a bit. Sort of like herbed butter on a steak. Gee, I haven't done this in years.
For the sauteed versions, a few capers added to the dill sauce adds some ooomph, and a little dry vermouth is great as well.
For the sauteed versions, a few capers added to the dill sauce adds some ooomph, and a little dry vermouth is great as well.
ironchef
Executive Chef
Amber, add about 2-3 Tbsp. of chopped dill to this recipe. If you halve the recipe, adjust the amount of dill accordingly.
http://www.discusscooking.com/forums/f76/basic-beurre-blanc-12698.html
http://www.discusscooking.com/forums/f76/basic-beurre-blanc-12698.html
Hopz
Senior Cook
The replies above are all good, here is an alternative...
Make a mixture of half mayonaise, half sour cream, and a lot of dried dill weed. When you add the dill, add about 2 times the amount you think you need. More is better. Here is a secret hint... I often add a dash of Raspberry Vinegar to this... just a dash will do it.
This makes a great "tartar" sauce for salmon (which is not always all that good with tartar sauce) this is the exception!
Make a mixture of half mayonaise, half sour cream, and a lot of dried dill weed. When you add the dill, add about 2 times the amount you think you need. More is better. Here is a secret hint... I often add a dash of Raspberry Vinegar to this... just a dash will do it.
This makes a great "tartar" sauce for salmon (which is not always all that good with tartar sauce) this is the exception!
