Thursday, June 11, 2009

Dill Dressing

The bright green leaf of an annual plant related to anise, fennel, cumin and caraway. Like fennel, dill has a great reputation as a digestive herb, and is most popular in the cuisines of Scandinavia, Germany, and Central and Eastern Europe.

Excellent with fish and seafood, in salads, dressings and sandwich fillings; blends well with mustard and lemon.

Dill Dressing
1/2 cup/125 ml undiluted evaporated skim milk
3 tbsp/45 ml Original Grapeseed Oil
1/4 cup/60 ml non-fat mayonnaise
3 tbsp/45 ml white vinegar
1 tbsp/15 ml Watkins Chicken Soup Base
1 tsp/5 ml Watkins Onion Granules
1 tsp/5 ml Watkins Garlic Granules
3/4 tsp/4 ml Watkins Dill
3/4 tsp/4 ml Watkins Dry Mustard
1/4 tsp/1.2 ml Watkins Basil
1/8 tsp/0.6 ml Watkins Black Pepper

Combine all ingredients in a covered jar; shake well to mix. Refrigerate until serving time.

Organic Dill, 00509, Tin

All-Natural Dill, 01929, Glass Jar


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