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 Tuesday, Oct. 21, the 294th day of 2014. There are 71 days left in the year.

1864 -- 150 years ago: The weather is discouraging for our great Democratic rally tomorrow, but never mind that. Let our Rock Island people show they can make a big procession themselves, rain or shine.
1889 -- 125 years ago: Apparatus arrived for drilling an artesian well on the premises of George Warner's Atlantic Brewery.
1914 -- 100 years ago: The German army continued its attacks on the allies line near the Belgian coast.
1939 -- 75 years ago: The farm home of Mr. and Mrs. Gus Zachert northwest of Buffalo Prairie, burned to the ground.
1964 -- 50 years ago: WVIK-FM, noncommercial educational radio station at Augustana College, will return to the air tomorrow. The station operates at a power of 10 watts at 90.9 megacycles on the frequency modulation band. The station is operated with a staff of 92 students.
1989 -- 25 years ago: An avenue of lights, 13 Christmas trees strung with more than 44,000 sparkling lights, will expand the Festival of Trees beyond the walls of RiverCenter in downtown Davenport in mid-November.


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