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 Thursday, April 24, the 114th day of 2014. There are 251 days left in the year.

1864 -- 150 years ago: We learn that it is a contemplation to start a paper mill in Rock Island during the summer by a gentleman from the East.
1889 -- 125 years ago: The gates of Oklahoma were swung open at noon today, and a throng of more than 30,000 settlers started over its soil.
1914 -- 100 years ago: The Iowa Coliseum Co. was incorporated with $40,000 capital and planned a building on 4th Street between Warren and Green streets in Davenport.
1939 -- 75 years ago: Plans are being discussed for resurfacing the streets in the entire downtown district of Rock Island.
1964 -- 50 years ago: Some 45 jobs will be created at J.I. Case Co.'s Rock Island plant in a expansion of operations announced yesterday afternoon at the firm's headquarters in Racine, Wis.
1989 -- 25 years ago: Gardeners and farmers cheered, but not all Quad-Citians found joy Saturday as more than an inch of rain fell on the area. Motorists faced dangerous, rain-slick roads as the water activated grease and grime that had built up during dry weather.








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