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A couple of uses for dill

Dill Hollandaise sauce One of the items we got in our first CSA share from Red Fire Farm was dill.  I haven’t really used fresh dill before, so I wasn’t sure what to make with it.  As I wanted to use at least some of the dill before I froze it, I started looking for suggestions.

Someone suggested making a creamy sauce with dill, and from there I had the idea of making dill Hollandaise sauce.  Hollandaise sauce is one of those things that people think are really hard to make, but is actually pretty easy as long as you’re patient and you keep both eyes on it until you’re done.

I made the dill hollandaise recipe from epicurean.com, but as I didn’t have any lemon juice on hand, I added pear chardonnay vinegar instead.  I also substituted soy sauce for the Worcestershire and used Cholula in place of the Tabasco, and added both in smaller quantities than the original recipe.

After making the Hollandaise sauce, I got lazy and didn’t feel like making poached eggs, so the hubby made eggs over easy.  We had these over tater tots.

Dill Hollandaise Sauce

You’ll need:

  • 1 cup unsalted butter
  • 1 bunch fresh dill
  • 3 large egg yolks
  • 2 tablespoons water
  • Kosher salt and freshly ground pepper
  • A few drops of soy sauce
  • A couple of splashes of Cholula
  • A few drops of pear chardonnay vinegar

And here we go!

  1. In a small saucepan, melt the butter over low heat. Set aside.
  2. Finely chop the dill. Set aside.
  3. Put the egg yolks and water in a large heatproof bowl (or the top of a double boiler).
  4. Fill a pan (large enough to accommodate the bowl) with water to the halfway point. Bring to a gentle simmer over medium-low heat (do not boil!).
  5. Rest the bowl of egg yolks in the top of the pan, about 2 inches above the water.
  6. Whisk the yolks constantly until the mixture starts to thicken, about 5 minutes.
  7. Once the egg yolks are thickened, remove the bowl from the pan. Whisk small ladles of the warm butter into the thickened yolk mixture, making sure that each addition is completely incorporated before adding more.
  8. Once all the butter is incorporated, add the soy sauce, Cholula, vinegar, and dill.
  9. Salt and pepper to taste and keep warm until ready to serve.

The result was a very tasty Hollandaise sauce with just the right amount of dill taste, but in a much larger quantity than we could use with just the two of us.  When making this recipe again, I would halve all of the ingredients (using 2 egg yolks).  The soy sauce was a bit overpowering, so I might leave that out next time as well.


Another use I found for the dill was way, way simpler.  We were making a salad using assorted greens and my husband asked if we had any dressing.  I said “Yes, yes we do” and grabbed the shaker bottle of Good Seasons from the fridge.  I was going to add dill to the Italian dressing, but realized that the dressing was already way too over-spiced.  So I dumped it out, and remade a much simpler dressing using the measurements in the bottle out of pear chardonnay vinegar (seriously, I love this stuff :)), water, and about half the amount listed on the bottle of grape seed oil.  I then added freshly chopped dill.  And thus, a light, flavorful dressing was born!

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