The Ferguson Recipes


Curried Vegetable Chowder
Daffodil Dip
Danish Pork Chops
Darren McGrady's Original Balmoral Shortbread Cookies
Date Roll Dessert
Dave's Baked Beans
Dave's Sausage Gravy For 1 (or 2)
Deviled Potato Salad
Different Types of Cream
Dijon Mustard Brussels Sprouts
Dill And Dijon Egg Salad Wraps
Dill Bread
Dill Creme Fraiche
Dill Sauce
Dill Sauce From Carl Ferguson Jr.
Doll Pecan Pie
Donna's Chicken
Drop Dumplings for Beef Stew
Dump Cakes
Duncan Hinesยฎ Dutch Apple Pie ๐Ÿฝ๏ธ
Elevate your seafood with this simple yet elegant Dill Sauce from Carl Ferguson Jr. Silky smooth and infused with fresh dill and Dijon mustard, this velvety sauce perfectly complements any fish dish. The roux base creates a luxurious texture while keeping the bright herb flavors front and center. Ready in minutes and made with pantry staples, it transforms ordinary fish into restaurant-quality meals with minimal effort.
Ingredients
2 cups milk
2 T fresh or 1 tsp dry dill
1 1/2 tsp Dijon mustard
salt and pepper
3 Tbs roux

Directions
Mix ingredients and heat.
Stir in roux to thicken.
Serve on fish.
Servings
Makes 2 cups of elegant sauce, enough for fish for 6-8 people.
Nutrition Facts
Nutrition Per Serving (1/4 cup) - Calories: 110; Total Fat: 9g (Saturated Fat: 5g); Cholesterol: 25mg; Sodium: 115mg; Total Carbohydrates: 5g (Dietary Fiber: 0g, Sugars: 2g); Protein: 2g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods.
๐Ÿ’ฌ Uncle Dave says... Roux recipe is here!
๐Ÿง‘โ€๐Ÿณ The Cook:  Carol Jancsi ๐Ÿ”‘ Keywords: dill, sauce, roux, seafood, fish
๐Ÿ—‚๏ธ Categories: ๐ŸŸ Fish & Seafood, ๐Ÿถ Sauces & Dips
๐Ÿ“š Cookbooks: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Recipe #572 was added on April 05, 2012 and last updated on April 07, 2025.
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