And for meat, and fish, and vegetables, soups and salads. And it's just delicious for bread too!
The dressing is stored for a long time, goes well with many dishes. Can be frozen and added to cold soups.
The recipe is universal. And the amount of ingredients can be slightly changed to your liking. I'll show you a recipe tailored to our tastes)) Watch the video (only 43 seconds!):
How to cook:
I cut the dill arbitrarily. Together with the stems. Only stems can be used. Often the stems are not needed in recipes, but it is a pity to throw them away. So here they are!
I put the dill in a bowl or directly into a blender bowl. Here is also garlic (I also chop with a knife), zest of one lemon, lemon juice, salt to taste and olive oil.
A little sugar can be added to soften the acid from the lemon. Sunflower oil can also be used. But we taste better with olive.
I grind it all with a blender.
I transfer it to a clean, dry jar. And I keep it in the refrigerator for 2-3 months. The sauce may darken slightly over time, but it will not affect the taste!
You can freeze this sauce. To do this, I use the ice tray from the refrigerator. I line the cells with cling film and spread the sauce. When it freezes, I transfer it to a plastic container and freeze the next batch))
This dressing is suitable for both meat dishes and fish dishes. And it goes well with almost any vegetable. I add it to soups, salads. But it's delicious even just like that, with bread))
Recipe
• Dill - about 200 g (can be together with the stems)
• Garlic - 8-10 teeth.
• Lemon - 1 pc. (small)
• Olive oil - 100 ml (sunflower can be used)
• Salt
*** You can add a spoonful of sugar - it will be even tastier!
See other "tricks" with dill here: