Jumer's Dill Sauce -- Quad-Cities Online Recipe Book
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Jumer's Dill Sauce

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Ingredients

1 tablespoon olive oil or margarine
1 small yellow onion, finely diced
2 teaspoons fresh chopped garlic
1/4 cup white wine
2 teaspoons balsamic vinegar
1 teaspoon white pepper
2 teaspoons Dijon mustard
1 quart heavy cream
Salt, to taste
1 tablespoon chopped fresh dill (see note)
2 tablespoons cornstarch
2 tablespoons water

Instructions

Heat saucepan; add oil. Saute onion and garlic until onions are soft. Add wine, vinegar, pepper and reduce by half. Add mustard, heavy cream, salt and dill. Bring to a boil and thicken with a mixture of 2 tablespoons cornstarch and 2 tablespoons water. Salt and pepper to taste. Note: If you wish, add a small amount of bottled dill pickle juice to further enhance the flavor.

Jumer's executive chef Thad Ford



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  Today is Wednesday, Aug. 20, the 232nd day of 2014. There are 133 days left in the year.
1864 -- 150 years ago: Quite a number of Negroes have lately been brought here by abolition offers returning from the army in violation of the laws of the state.
1889 -- 125 years ago: Miss Tillie Denkmann, of Rock Island, was making plans to accompany a Davenport family on a tour of Europe.
1914 -- 100 years ago: The German advance into Belgium was going apparently without serious check. The American ambassador at Berlin published a denial of the charge that Americans had been ill-treated in Germany.
1939 -- 75 years ago: Seventy-two members of Rock Island High School's 1939 graduating class are preparing to enter college — 34 of them at Augustana.
1964 -- 50 years ago: One of the oldest buildings in Milan, which for a number of years has housed the Milan Hotel, will be razed to make way for a modern, two-story office structure.
1989 -- 25 years ago: Some are blaming it on the sudden influx of insects and the extreme humidity. Still others say the invasion was inspired by a recent movie. But whatever the reason, the Quad-Cities is swarming with bats.




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