Creamy Mustard Dill Sauce

Creamy Mustard Dill Sauce

Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.

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I really do love versatile foods and my Creamy Mustard Dill Sauce is at the top of my list. Not only is it simple and quick to make, but it’s also bursting with flavour and freshness from capers, Dijon and fresh dill.

Using fresh dill is definitely the preference in this recipe because of the lovely freshness it adds, however, dried dill can also be used.  The general rule of thumb if using dried herbs is to use a third of the stated amount of fresh.

This recipe does call for a small amount of sugar, and I like to let the sauce sit refrigerated for 10-15 minutes to allow the sugar to dissolve and the flavours to meld. Creamy Mustard Dill Sauce really couldn’t be any easier and it’s a wonderful sauce that you’ll want to make over and over.

Ingredients for Creamy Mustard Dill Sauce in a wooden tray lined with a white kitchen towel.

For my small family of two, using up a cup of sauce is not always an easy task! By incorporating it into dishes we love there’s no chance of any of it going to waste.

Here are many delicious ways to use it.

-drizzle over grilled or pan-fried fish such as salmon, halibut or cod.
-use a dip for cold poached shrimp.
-drizzle over steamed vegetables like asparagus, broccoli or green beans.
-mix into your egg salad, potato salad or chicken salad.
-add to your deviled egg mix.
-thin with buttermilk for a creamy dressing over crisp greens.
-add additional sour cream and top baked potatoes or steamed baby potatoes.
-use as a sandwich spread to liven up your ham or turkey sandwich.
-mix with a little cream cheese and serve with smoked salmon on crostini.

Creamy Mustard Dill Sauce served over cooked salmon and asparagus on a white plate.

Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
Creamy Mustard Dill Sauce
Print Recipe
    Servings Prep Time
    1 cup 10-15 minutes
    Passive Time
    10-15 minutes
    Servings Prep Time
    1 cup 10-15 minutes
    Passive Time
    10-15 minutes
    Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
    Creamy Mustard Dill Sauce
    Print Recipe
      Servings Prep Time
      1 cup 10-15 minutes
      Passive Time
      10-15 minutes
      Servings Prep Time
      1 cup 10-15 minutes
      Passive Time
      10-15 minutes
      Ingredients
      Servings: cup
      Instructions
      1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Spiced Rum Caramel

      Spiced Rum Caramel

      Delicious doesn’t have to be complicated.  Spiced Rum Caramel signifies how only a few ingredients can be transformed into something amazing.  With its burnished colour, creamy texture and buttery caramel taste, it’s the perfect topping for ice cream, cakes and apples to name just a few. 

      There’s no need to ever buy store bought again, because making your own is easy with a little know how.  Mainly, you don’t want any sugar crystals to form.  NO stirring is key to help prevent sugar crystals forming on the side of the pan. Sugar crystals form when the hot sugar hits the cold pan side or cold whisk if you were to stir it. This, in turn, can cause the whole sauce to become crystallized. You can brush down the sides of the pan with water and a pastry brush if a few crystals start to form. 

      The second important thing is timing.  It takes seconds to go from a light amber colour to a dark, overcooked colour.  The goal is a deep amber colour and knowing where that is, comes by doing. It may take a try or two to know exactly where you like it.  If in doubt, it’s best to opt for a slightly lighter colour than to go too far the other way, which will have a bitter taste.  Your caramel will still be amazing. Enjoy!

      Spiced Rum Caramel
      Print Recipe
        Servings Prep Time
        1 1/4 cups 10 minutes
        Cook Time
        12 minutes
        Servings Prep Time
        1 1/4 cups 10 minutes
        Cook Time
        12 minutes
        Spiced Rum Caramel
        Print Recipe
          Servings Prep Time
          1 1/4 cups 10 minutes
          Cook Time
          12 minutes
          Servings Prep Time
          1 1/4 cups 10 minutes
          Cook Time
          12 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Assemble all ingredients prior to cooking.
          2. Combine sugar and water in a medium-large saucepan (I used a 3 quart). Heat over medium-high until sugar is dissolved, gently swirling pan once or twice. DO NOT STIR. If any crystals form on the side of the pan, brush away with water and a pastry brush. Allow to cook at a boil until starting to turn an amber colour, about 10 minutes.
          3. Once the outer edge starts to turn colour you can gently swirl the pan a couple of times to evenly distribute, once again, do not stir. When it becomes a deep amber colour, remove from heat and whisk in heavy cream. The mixture will bubble vigorously. Once it has smoothed out, whisk in butter and salt. Stir in rum. Pour into a sealable jar and allow to cool completely prior to storing in the fridge.
          Recipe Notes

          -If in doubt about the colour, opt for slightly lighter.  Going to dark will result in a slightly bitter/burnt taste.

          -Makes about 1 1/4 cups and will keep in a sealed jar for up to a month in the fridge.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Strawberry Hibiscus Syrup

          Strawberry Hibiscus Syrup

          I’m getting older you know!  But the benefit of this, is the chance to have a party.  So that’s just what my husband did for me this year on my recent birthday.   Along with my extra year of age, I also received many wonderful gifts that day.  One of which was a Mexican food basket that contained great items such as fresh tomatillos, corn husks and chipotle peppers in adobo. But the one ingredient that really got my attention was the dried hibiscus flowers.  I knew right away that I wanted to use this product for a blog post and set to work on making a lovely, richly infused Strawberry Hibiscus Syrup.

          Dried hibiscus is just that, hibiscus flowers that have been dried, and probably most common for making tea.  When steeped, it has the most amazing deep purplish- red colour and tart berry like taste.  Perfect for beverages, hot or cold, jams, and sauces.  Strawberry Hibiscus Syrup is slightly tart and fruity with a hint of sweetness.  It’s amazing on pancakes, ice cream, cake, yogurt and fruit.  A little thicker than a simple syrup, but go on and stir it into a vodka cocktail, champagne or punch as well.  That’s if it makes it past the pancakes and ice cream of course…..enjoy!

          Recipe source for Strawberry Hibiscus Syrup:  Compelled To Cook

          Strawberry Hibiscus Syrup
          Print Recipe
            Servings Prep Time
            2 1/2 cups 10 minutes
            Cook Time Passive Time
            30-35 minutes 90 minutes
            Servings Prep Time
            2 1/2 cups 10 minutes
            Cook Time Passive Time
            30-35 minutes 90 minutes
            Strawberry Hibiscus Syrup
            Print Recipe
              Servings Prep Time
              2 1/2 cups 10 minutes
              Cook Time Passive Time
              30-35 minutes 90 minutes
              Servings Prep Time
              2 1/2 cups 10 minutes
              Cook Time Passive Time
              30-35 minutes 90 minutes
              Ingredients
              Servings: cups
              Instructions
              1. In a medium sauce pan bring water to a simmer. Add dried hibiscus and bring back to a boil, stirring to soak all the hibiscus. Turn off heat and allow to steep for 10-15 minutes, stirring once or twice. Strain through a fine mesh sieve, allowing hibiscus to drain naturally without squeezing or pushing on it.
              2. Return liquid to the pot and add frozen strawberries along with any juice and sugar. Bring to a boil and stir to dissolve sugar. Reduce heat to a steady boil and allow to cook, uncovered for 15-20 minutes, mashing berries with a fork or back of a wooden spoon to help them break down.
              3. Mix cornstarch with 1 tbsp cold water until dissolved. Add to syrup, stirring constantly until mixture is fully combined and has returned to a boil. Strain through a fine mesh sieve and allow to cool to room temperature, then cool completely in the refrigerator to reach full thickness.
              4. Pour into sealable jars or airtight container and keep refrigerated until ready to use. Will keep refrigerated for 2-3 weeks well sealed.
              Recipe Notes

              -Yields approximately 2 1/2 cups of syrup.

              Tomato Confit

              Tomato Confit

              Slow roasted, jammy and infused with garlic and herbs, Tomato Confit is delightful on crostini.  It’s my personal favourite way to enjoy it.  I find the subtly sweet tomatoes to be the perfect match with soft tart cheese, in this case, goat cheese.  The copious amount of olive oil, along with a long slow roast makes it all luscious together and a great addition to pasta, fish and vegetables.  

              Thanks to Nigel Slater for this lovely recipe that I found in a copy of The Guardian.  I’ve made the recipe pretty much as written, other than being in my own words.  Sometimes things don’t need to be messed with.  The beauty of this Tomato Confit is its simplicity, and how only a few ingredients can be transformed into a versatile delight. It is concentrated goodness in a jar, and handy to have on hand. It will keep for a solid week in the refrigerator, giving you numerous possibilities for snacks and meals throughout the week. 

              Recipe source for Tomato Confit: Nigel Slater’s Tomato Confit

              Tomato Confit
              Print Recipe
                Servings Prep Time
                3 cups 45-50 minutes
                Cook Time Passive Time
                3 hours 1 hour
                Servings Prep Time
                3 cups 45-50 minutes
                Cook Time Passive Time
                3 hours 1 hour
                Tomato Confit
                Print Recipe
                  Servings Prep Time
                  3 cups 45-50 minutes
                  Cook Time Passive Time
                  3 hours 1 hour
                  Servings Prep Time
                  3 cups 45-50 minutes
                  Cook Time Passive Time
                  3 hours 1 hour
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Preheat oven to 260℉.
                  2. Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
                  3. Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
                  4. Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
                  5. Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
                  6. Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
                  7. Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
                  Recipe Notes

                  -Seeding  the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.

                  -Will keep for a solid week in the refrigerator.

                  -Makes approximately 3 cups.

                  Tomato Relish

                  Tomato Relish

                  What will you do with all those tomatoes?  Firstly, you need to start by making this lovely Tomato Relish.  It’s a little like bruschetta, but saltier and brinier from olives and capers.  Delicious with white fish, chicken, crostini or eggs.  A quick and easy condiment that makes the most of those little red gems drooping from the vine.

                  With the onset of garden bounties, also comes the realization we’re quickly approaching the end of summer. I pause to think “where has it gone”, always gone in a blink here in central Alberta, and soon enough blogger posts will be filled with back to school specialties.  So make the most of the sunny, warm weather that’s left and enjoy seasonal fresh produce while you can.  Tomato Relish not only highlights fresh cherry tomatoes but also fresh herbs, reminding us that eating healthy and well is easy and delicious. Enjoy!

                  Recipe source for Tomato Relish:  Compelled To Cook

                  Tomato Relish
                  Print Recipe
                    Servings Prep Time
                    1 3/4 cups 20-25 minutes
                    Passive Time
                    30-60 minutes
                    Servings Prep Time
                    1 3/4 cups 20-25 minutes
                    Passive Time
                    30-60 minutes
                    Tomato Relish
                    Print Recipe
                      Servings Prep Time
                      1 3/4 cups 20-25 minutes
                      Passive Time
                      30-60 minutes
                      Servings Prep Time
                      1 3/4 cups 20-25 minutes
                      Passive Time
                      30-60 minutes
                      Instructions
                      1. Combine all ingredients in a medium size bowl and stir to combine. Allow to rest for 30-60 minutes prior to serving to help meld flavours. Makes about 1 3/4 cups and is best eaten the day it is made. Serve along side your favourite white fish, chicken, crostini or eggs.