Creamy Dill Sauce
This is a rich and tangy sauce for poultry as well as fish. It’s also a fantastic topping for baked potatoes. A dollop delivers zero artery-clogging saturated fat. By contrast, a dollop of regular sour cream packs in as much saturated fat as a hamburger!
Prep Time
20minutes
Cook Time
20minutes
Prep Time
20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. In a hot nonstick saucepan, brown garlic and shallots. Deglaze (add wine to loosen and dissolve brown bits at the bottom of the pan). Add bay leaves and reduce mixture by half.
  2. In a large bowl, blend tofu, sour cream, vinegar, water, and mustard until smooth. Add tofu mixture to reduction, and simmer over low heat until sauce is thickened.
  3. Remove the bay leaves, add chopped dill, and serve.