This is the most perfect cold dill sauce for fish I have ever tasted. I have -A. to control myself to keep from eating it by the spoonful! It is herby, lemony and tangy with a lovely background of mustard. I tasted it one day, when buying fish at Dean & DeLuca, my favorite neighborhood specialty store (considered by many to be the father of all American specialty stores). It had been created as an accompaniment to their wonderful fresh fish. I was “hooked” immediately, and thrilled to get the recipe from
The recipe as
(weighed without shell)
|lemon juice, freshly squeezed||•||•|
|white pepper, freshly ground||•||•|
|fresh dill, washed and dried, stems removed|
|fresh spinach leaves, washed and dried, coarsely chopped|
|watercress, washed and dried, stems removed|
In a food processor, place the egg, lemon juice, mustard, salt, pepper and sugar. Process for a few seconds to mix. Then, with the motor on, very slowly pour in the oil. By the time all the oil has been added, the mayonnaise will have thickened. Add the dill, spinach and watercress and pulse until finely chopped, scraping the sides of the bowl once or twice.
© 1992 Rose Levy Beranbaum. All rights reserved.