Dill Sauce Recipe and the "D" Set

Here's the "D" sauces beginning with a dill sauce recipe, continuing with a wicked Diablo sauce and a decadent Demi-Glace.

Try growing your own dill - my experience with it in the Midwest is that it likes to be in the ground better than a pot. However, find a sunny spot, and it does quite well.

You have to keep after "dead-heading" it - which means that you have to pinch off the flowering parts as they appear, or it will "go to seed" which is okay at the end of the season, but not while you're trying to use it for culinary purposes.

I was pleasantly surprised to see that it shot up of its own accord the next year - a bonus!

There is nothing like fresh herbs - ten times better than the dry. In general, if you have fresh, you use three times the amount that the dry would be. For example, if you use one teaspoon of dry dill, then use one tablespoon of the fresh. You might want to read the mini-cooking course for some tips 'n tricks of home cooking.

Demi-Glace Sauce

4	pounds	beef bones, cracked
1	cup	tomato paste
2	tablespoon	oil
2	whole	onion with skin, quartered
4	whole	celery stalks with tops, 1 in pcs
4	whole	carrots, 1 in pcs
2	bag	bouquet garni
6	quarts	water
0.5	cup	red wine, add after boiling down

Diablo sauce

2	Tablespoon	White wine
2	Tablespoon	Vinegar, white wine
2	Whole	Garlic cloves, minced
1	Cup	Demi-glace
2	Teaspoon	Tomato paste
0.5	Teaspoon	Cayenne
2	Teaspoon	Worchestershire sauce

Dill Sauce

2	tablespoons	butter
2	tablespoons	flour
1	cup	milk
1	Teaspoon	Dill

Check out a picture of John's Diablo Sauce!

Leave dill sauce recipe to check out the other sauces?