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
 
Ingredients
  • 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
Instructions
  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.

Source: http://www.foodandwine.com/recipes/dill-parsley-sauce

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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™.