Tuesday, September 21, 2010

Tangy Dill Mayo

This one goes in the "A little extra effort makes a huge difference" category.  The next time you are making dinner and want something to boost the enjoyment factor and subsequently, the praise to the cook, try this one. 

1/4 c. good quality mayonnaise
1 generous Tbsp. Dijon mustard
1 Tbsp. lemon juice
1 Tbsp. white wine vinegar
several large sprigs of fresh dill, finely chopped (~ 1-2 Tbsp.)
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper

The Method
Add all ingredients to a small bowl and whisk together until smooth.  Serve on or along side your favorite meats and produce. 

Food for Thought
This goes well with anything you could eat ranch dressing on (only better) and beyond.  If  you want it on a salad, knock yourself out.  I recommend it on fish and pork (preferably grilled) and potatoes and veggies; for example, we had it with grilled pork loin, grilled potatoes and  sautéed green beans with toasted almonds and minced garlic.  So good!

Our vegetable for this meal was a matter of the so-called "pantry principle", which says use what you have.  This principle is always important but is especially time-sensitive where produce is concerned.  As we had a batch of fresh green beans from our sister-in-law's garden (Yay!), and we had fresh dill growing in the backyard, it was a no-brainer.


  1. This sounds like a perfect condiment for so many things! Mmmm!