I don’t usually worry too much about sending my husband to the store for me. I know some women cringe when their husbands say, “I can go to the store…,” but Gary’s pretty good about knowing what I’m referring to and not coming back with a whole bunch of unnecessary items, unless it’s a Take 5 candy bar of course. Though he did come back with a Nerf basketball hoop once…
Well last week I was going to make tzatziki sauce (I really should post that recipe sometime) but I was low on dill. I meant dry dill but I wasn’t very explicit about it. Don’t get me wrong, I LOVE fresh herbs, but they’re too expensive for most occasions. So Gary, who’s getting very familiar with all my chef-like idiosyncrasies at this point, went straight for the fresh dill. Never even thought about the dried stuff. Both work just fine in a recipe of course but damn, what do I do with all this fresh dill now? I only needed like a tablespoon for my tzatziki.
And so one day we were trying to figure out what to have for dinner. We’ve been eating at home a lot these days. We eat at home at lot normally I guess, but we’ve not even been going out on weekends lately (… $$$). So we’re getting a little tired of our usual pasta-stir fry-tacos-pizza standbys. We even had paninis one night (the only thing a George Foreman grill is actually good for). Well, it was about time for pasta again in our dinner rotation and I thought the dill might make for an interesting sauce. You never know until you try right?
Well I freaking loved it!
It’s super fragrant, hot and spicy, but not in a sriracha-thai food-makes you sweat way; in a pungent-peppery-this isn’t your grandma’s pasta way. I served it with gluten-free noodles, mushrooms and broccoli. I think leeks would have been great but I didn’t have any on hand.
This would probably go well as a sauce for a main item like broiled tofu, or salmon if you swim that way. Maybe even a dip for crudités (just use less liquid). If you aren’t a big dill fan I would probably keep on walkin, but if you are a dill dabbler you should definitely give this a go. We’ll certainly be making it again, and my husband even said he’d eat it again (sometimes he likes something but only for that evening ).
Dill Cream Sauce
- 12 oz extra firm silken tofu (Mori-Nu)
- ~ 10 sprigs fresh dill, more or less to preference
- 1 cup veggie stock or bean juice
- 1/4 cup soy milk
- Juice from 1 lemon, or 2 if they’re dry
- 1 T olive oil
- 1 clove garlic, crushed
- 2 tsp kosher salt, or to taste
- 1 tsp black pepper, or to taste
Pull the little dill fronds off the stems. Place the tofu, dill fronds, soy milk and garlic in a blender and puree until smooth. Add the rest of the ingredients and puree again. Take it easy on the salt and pepper and taste as you go. I like a lot of salt and pepper, but you may not have such a high tolerance for it. Pour the sauce into a small pot and gently warm it up. Pour over cooked pasta or whatever your heart desires. Enjoy!
I think that was possibly the shortest recipe I’ve ever typed out! If you want to make this but aren’t sure what goes with dill, you should check out the Flavor Bible book. I absolutely love this thing. It’s not all-inclusive of course but it’s a wonderful springboard for your imagination.
I wasn’t planning on this dish turning out so I didn’t have a photo op setup so the pictures are fairly mediocre. But you can still see the colors well. I think the light minty green hue of the cream sauce is nice.