Friday, March 17, 2006
I made this a while ago for a light, easy dinner and just found the picture on my computer, so I decided to post it. Mom had made a big pot of chicken soup and didn't know what to do with the hunks of chicken she'd poached while making the soup, so I made this simple, creamy sauce. With the chicken already cooked and tender, it took maybe ten minutes to assemble everything. Because I wasn't cooking the sauce, I took the opportunity to use my Fleur de Sel aux Epices I bought in Guerande so many months ago. This was fantastic, but I'm sure the sauce would work just as well with any good Salt or Spice Blend you prefer. I highly recommend it, not just for chicken, but for raw vegetables or plain-cooked fish. Enjoy!
3 Shallots, minced
3 sprigs Dill, chopped
Juice of 1/2 Lemon
1 1/4 cups Sour Cream
Fleur de Sel aux Epices and Black Pepper, to taste.
Mix all ingredients together. Chill until serving.
Food and Cooking and Recipe and Sauce and Vegetarian and Dairy
Dreamed by Lady Amalthea at 1:34 PM