On Christmas Eve we had our usual party and thanks to all the wonderful guests it was a blast - my fave day of the year, that. We usually roast a tenderloin that we cut up for sandies and provide a spiral-sliced ham,. This year we substituted salmon (done on the grill VERY simply - olive oil, salt, pepper). I whipped up a sauce off the top of the cranium and got rave reviews. Here is the recipe. Pardon the vague ingredients measures but I was winging it...
Probably 1/4 cup mayo
About 1/8 cup sour cream ( I use the Mexican crema type)
Probably about 1/8 cup Dijon mustard
1 shallot diced fine
small clove garlic chopped fine
Probably 2-3 Tbs balsamic vinegar
1 Tbs sweet pickle relish
About 2-3 Tbs chopped fresh dill
A little olive oil
Mix is all together and let it sit for at least an hour in the fridge. Adjust seasoning (I added more balsamic).
Orange Crush, R.E.M.
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