Sweet And Sour Dill Sauce Recipes

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

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• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

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• Mix mayonnaise, relish, lemon juice, dill, mustard powder, paprika, garlic powder, fleur de sel, and herbes de Provence together in a bowl.

Steps:

• Put the dill in a small saucepan and add the vinegar and sugar. Bring to a boil and let simmer about 30 minutes.
• Strain the sauce.

Steps:

• In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

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• Put the veal in a kettle and add the water to barely cover. Partly cover with a lid and bring to a boil. Let simmer 10 minutes, skimming the surface often to remove all fat and scum.
• Add salt, peppercorns, celery, carrots and onion. Cover tightly and let simmer 40 to 45 minutes or until meat is tender. Remove from the heat and let stand, uncovered, until ready to serve.
• Transfer the meat to a warm platter. Strain the cooking liquid; there should be about six cups. Discard solids. Reserve 2 1/2 cups of liquid for the sauce; the remaining liquid may be used for soups or other sauces, if desired.
• Heat the butter in a large saucepan and add the flour, stirring with a wire whisk. When blended, add the reserved 2 1/2 cups of cooking liquid, stirring rapidly with the whisk.
• Add the sweet and sour dill sauce and the cream to the sauce. Stir in the dill and serve the sauce with the hot sliced veal.

Steps:

• In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.

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• Put everything except the cornflour into a small saucepan and cook over a medium heat, while whisking, until just simmering.
• Add the cornflour to a small bowl, add 1 tbsp water and mix together. Pour into the saucepan and whisk together until thickened and saucy.

Steps:

• Place thighs in water and bring to a boil in a 6-qt heavy pot. Skim froth frequently.
• Add thyme, bay leaf, peppercorns and 1 teaspoon salt. Reduce heat and simmer for 10 minutes.
• Add carrots, parsnips, onion, celery and garlic.
• Simmer until carrots and parsnips are tender.
• Using a slotted spoon, move carrots and parsnips to a bowl.
• Continue to cook chicken until tender, 10-15 additional minutes. Using tongs, carefully transfer chicken to a bowl.
• Strain broth through a fine sieve into another large bowl.
• Chill the broth until the fat solidifies and rises to the top. This will take between 3 or 4 hours.
• Cool chicken until cool enough to handle. Remove skin, bones and other solids and as much fatty parts of chicken as you can. Chill the chicken, carrots and parsnips until fat from the broth has solidified.
• Reserve 1/4 cup of solidified fat from broth. Melt fat in a wide 4-quart dutch oven over low heat. Add flour and cook, whisking constantly, for 2 minutes. Make sure not to brown the roux. Whisk in the chicken broth until smooth.
• Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups. This should take 30 to 45 minutes or longer.
• Add milk and cream, simmer until reduced to about 3 1/2 cups, 10 to 15 minutes. Stir in chicken, add potatoes and parsnips. Add remaining salt (to taste), vinegar and sugar. Stir gently being careful to not break up vegetables, until heated through. Stir in the dill and serve.