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.
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.
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.
Product Favourites!
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
One of my quick and easy weeknight meals consists of broiled fish with a creamy caper paste.It takes mere minutes to cook and is tender, moist and full of flavour.I decided to use this same paste on smashed baby potatoes for an easy side dish that’s super delicious and pairs well with roasted meats and fish.
Capers are the unripened flowers buds of Capparis spinosa or Capparis inermis and are generally dried and pickled.Here’s a handy link from The Spruce Eats that tells you a little more about the amazing caper.
You won’t be disappointed!
Roasted mini potatoes get a gentle smash and topped with a creamy caper paste made with capers, lemon, dill, mayonnaise, and parmesan cheese.Crispy little potato disks with fluffy centres are the perfect base for the briny capers, fresh dill and creamy mayo.
If you’re not familiar with capers, they’re a handy pantry item to have kicking around.They’re pungent and briny and not all that good on their own, but combine them with cream, butter or lemon and you have a flavour explosion. They add a salty depth of flavour that enhances sauces, dressing, salads, and more. Enjoy!
Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
Spread out evenly on a baking tray and bake for 30-35 minutes, turning once, until just tender.
While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.
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
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.
What’s for your lunch? Now that you’ve got all the lunches and snacks sorted out for your family, don’t you deserve the same consideration? Of course you do, and that’s why you need to make this delicious Chicken Piccata Sandwich. Warm and tender chicken cutlets nestled between soft pumpernickel and generously smeared with “piccata” punched up mayo. It’s darn good!
One of my favourite chicken dishes is Chicken Piccata, not only for its vibrant sauce made with capers, wine and lemon juice, but because the chicken is always so tender. You get that same tender chicken here in this Chicken Piccata Sandwich. Chicken breasts have a way of being quite dry when cooked as they are, but by pounding them thin and having to cook for mere minutes leaves that chicken no chance of being dry. The little bit of flour dredge also helps to coat and seal in the moisture so the resulting cutlet is perfect for a sandwich. Enjoy!
Recipe source for Chicken Piccata Sandwich: Compelled To Cook
In a small bowl stir together mayonnaise, parsley and capers. Keep chilled until ready to use.
Place chicken breast between two pieces of plastic wrap and using a mallet or rolling pin pound to 1/2" thick. Cut in half for two pieces about the same size. Combine flour, salt and pepper on a plate or shallow dish and coat chicken pieces, shaking off excess flour.
Heat oil in a medium size skillet over medium high heat. Add chicken cutlets and cook for approximately 2 minutes per side until golden. Remove from pan and cover with foil. To the hot pan add wine and lemon juice, scraping any bits up from the bottom of the pan. Allow to simmer and reduce until syrupy and reduced to about 1 tbsp, approximately 2-2 1/2 minutes. Allow to cool for 1-2 minutes and using a rubber spatula scrape into mayonnaise. Stir to combine.
Lay out bread slices and coat each slice liberally with mayonnaise mixture. Top with a chicken cutlet and lettuce. Serve immediately.
Want a nutritious and satisfying lunch without heavy carbs? Zesty White Bean and Tuna Lettuce Wraps are a great lunch option when trying to cut back on the breads and other starches. A healthy lunch packed with complex carbohydrates, protein and fiber. Plus, the beans and tuna are a good source of vitamins B-6, A, B-12, potassium and magnesium. It’s not your ordinary tuna salad, this one has zip from a little Dijon mustard and lots of capers. There’s plenty dill and parsley and just enough mayonnaise to hold everything together and make things a tad creamy. Perfect with crunchy sprouts and butter leaf lettuce.
These wonderful Zesty White Bean and Tuna Lettuce Wraps are easy to toss together for a quick lunch. The salad can be made ahead of time and wrapped in lettuce at the last minute. Also a good way to extend that can of tuna if you’re looking to have budget friendly meals. If you love white beans, you’ll also want to check outBraised Celery and White Beans Enjoy!
Recipe source for Zesty White Bean and Tuna Lettuce Wraps: Compelled To Cook
In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
Recipe Notes
Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.
Recipe yields a generous 2 cups of tuna and bean salad.
Recent Comments