In the Kitchen with Kelley: Dill and parsley sauce

Hopefully you recently read about the powerful cancer-fighting power of dill and parsley on our site. Researchers found these two herbs, when combined, make for a dynamic duo that offers cancer protection. So I’ve found a great way to benefit from that protection at just about every meal…

This tasty dill and parsley sauce is great on fish, chicken — even burgers — as well as pasta, veggies and most salads. That’s why when I make it I often double the recipe to keep a fresh supply in my fridge. I hope you like it… and I hope you read up on its cancer-fighting potential — thanks to it’s two main ingredients.

Dill and parsley sauce
  • ½ cup chopped dill
  • ⅓ cup chopped parsley
  • ¼ cup water
  • 2 tablespoons minced shallot
  • 2½ teaspoons stone-ground mustard
  • 2 teaspoons malt vinegar
  • 1 teaspoon minced garlic
  • ½ cup canola oil
  • Kosher salt
  1. In a blender, puree the dill, parsley, water, shallot, mustard, vinegar and garlic. With the machine on, gradually add the canola oil and puree until smooth. Season with salt.

Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.