Creamy Dill Sauce With Mustard Capers Recipes

CREAMY DILL SAUCE WITH MUSTARD & CAPERS

Steps:

• Mix everything together (except the capers) using a wand mixer until well blended. Add capers and stir in with small whisk.
• Allow to sit for an hour or two for the flavors to combine.

FRESH DILL SAUCE

Steps:

• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.

MUSTARD DILL CREAM SAUCE

Steps:

• Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes Reduce heat to medium-high.
• Add whipping cream and simmer until reduced by about 1/3- 2 or minutes.
• Add Dijon mustard and dill.
• Simmer 2 minutes to blend flavors.
• Season sauce to taste with salt and pepper.

MUSTARD DILL SAUCE

Steps:

• In a bowl combine well all ingredients and season with pepper. Sauce may be made 1 day ahead and kept chilled, covered. Let sauce come to room temperature and whisk before serving.

CREAM DILL SAUCE

Steps:

• In a medium bowl combine sour cream, mayonnaise, green onions, dill and lemon juice. Mix well and chill for at least 1 hour.

QUICK CREAMY DILL SAUCE

Steps:

• Mix mayonnaise, mustard, lemon juice, steak sauce, and dill in a bowl; season with salt and pepper. Cover and chill for 4 hours before serving.

MUSTARD CHICKEN AND ORZO CASSEROLE WITH DILL AND CAPERS

Steps:

• Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered.
• Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, capers, salt, pepper, nutmeg, and dill (to taste).
• Transfer 1/2 cup sauce to a small bowl and stir in sour cream to make topping.
• Shred chicken with your fingers and stir together with remaining sauce in a large bowl.
• Preheat oven to 350°F.
• Cook celery in a large pot of boiling salted water until tender, about 8 minutes. Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil. Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve.
• Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly. Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes.
• Preheat broiler.
• Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes.