Dill has such a captivating aroma. It’s a little sour, a little sweet, but surprisingly loud for its delicate appearance. Dill doesn’t usually take a back seat to other flavors. When you think of dill, you think of things that are deliciously obnoxious, like pickles. This is because dill has a knack for heightening the tanginess of other flavors. Mayonnaise, for example is dill’s best friend. One of the best dishes my Mom made while I was growing up was Salmon with Dill & Mayonnaise. It was the simplest thing on Earth, just a few sprigs of minced dill, a cup of Hellmans, whipped together with salt & pepper, then spread over a nice big piece of salmon. Bake to perfection, serve with white rice and frozen peas, and watch the smile on my face grow long and wide. Yum.
I have an overabbundance of dill in my herb garden right now, and with the temperatures here in Austin quickly approaching triple digits, I am not sure how long it will hang on. Today I made good use of it in a quick vinaigrette. This creamy and tangy combination of mayo, mustard, white vinegar, garlic, and dill, makes a delicious salad dressing, but it can also be used to dress fish, dip veggies, or liven up a sandwich. (Just imagining this stuff with fish & chips… drool) It comes together lickety-split, and will keep in the fridge for several days. Enjoy!