Best Dill Sour Cream Sauce Recipes

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PORK CHOPS WITH SOUR CREAM-DILL SAUCE



Pork Chops with Sour Cream-Dill Sauce image

Provided by Marion Treffeisen

Categories     Pork     Sauté     Pork Chop     Spice     Sour Cream     Dill     Bon Appétit     Connecticut

Yield Serves 4

Number Of Ingredients 11

3 tablespoons vegetable oil
4 large sirloin pork chops (each about 1/2 inch thick)
1/3 cup plus 1 tablespoon all purpose flour
1/2 cup chopped onion
2 teaspoons paprika
1 small garlic clove, crushed
3/4 cup (or more) canned low-salt chicken broth
1/2 teaspoon dried marjoram
1/2 teaspoon caraway seeds
1 cup sour cream
2 tablespoons chopped fresh dill

Steps:

  • Heat vegetable oil in large skillet over medium-high heat. Season pork chops with salt and pepper. Place 1/3 cup flour in shallow bowl. Coat pork chops with flour, shaking off excess. Add to skillet and cook until brown, about 4 minutes per side. Transfer to platter. Drain all but 1 tablespoon fat from skillet. Add onion to skillet and sauté until light golden, about 5 minutes. Add paprika and crushed garlic clove and stir 30 seconds. Mix in 3/4 cup chicken broth, marjoram and caraway seeds. Simmer 3 minutes. Return pork chops to skillet. Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side. Reduce heat to low.
  • Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend. Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).
  • Transfer pork chops to platter. Spoon sauce over and serve.

SALMON BURGERS WITH SOUR CREAM-DILL SAUCE



Salmon Burgers with Sour Cream-Dill Sauce image

Cream and dill sauce provides a simple addition to a hearty salmon burger that's ready in 30 minutes - great for dinner. Perfect if you love seafood.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1/3 cup sour cream
3 tablespoons mayonnaise or salad dressing
3/4 teaspoon dried dill weed
1 large egg
2 tablespoons milk
1 can (14 3/4 oz) salmon, drained, skin and bones removed, flaked
2 medium green onions, chopped (2 tablespoons)
1 cup soft bread crumbs (about 1 1/2 slices bread)
1/4 teaspoon salt
1 tablespoon vegetable oil

Steps:

  • In small bowl, stir sauce ingredients until well mixed. Cover; refrigerate until serving.
  • In medium bowl, beat egg and milk with fork or wire whisk. Stir in remaining ingredients except oil. Shape mixture into 4 patties, about 4 inches in diameter.
  • In 10-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.

Nutrition Facts : Calories 300, Carbohydrate 6 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 0 g

PORK CHOPS WITH SOUR CREAM DILL SAUCE



Pork Chops With Sour Cream Dill Sauce image

This recipe was cut of some magazine, some time ago (its quite yellowed with age). The magazine's name does not appear on the cut out.

Provided by MsKittyKat

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons vegetable oil
4 large sirloin pork chops (each about 1/2 inch thick)
1/3 cup all-purpose flour, plus
1 tablespoon all-purpose flour
1/2 cup chopped onion
2 teaspoons paprika
1 clove garlic, crushed
3/4 cup canned low sodium chicken broth, to taste
1/2 teaspoon dried marjoram
1/2 teaspoon caraway seed
1 cup sour cream
2 tablespoons chopped fresh dill

Steps:

  • Heat vegetable oil in large skillet over medium-high heat.
  • Season pork chops with salt and pepper.
  • Place 1/3 cup flour in shallow bowl.
  • Coat pork chops with flour, shaking off excess.
  • Add to skillet and cook until brown, about 4 minutes per side.
  • Transfer to platter.
  • Drain all but 1 tablespoon fat from skillet.
  • Add onion to skillet and sauté until light golden, about 5 minutes.
  • Add paprika and crushed garlic clove and stir 30 seconds.
  • Mix in 3/4 cup chicken broth, marjoram and caraway seeds.
  • Simmer 3 minutes.
  • Return pork chops to skillet.
  • Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side.
  • Reduce heat to low.
  • Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend.
  • Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).

Nutrition Facts : Calories 502.9, Fat 37.1, SaturatedFat 13.9, Cholesterol 100.3, Sodium 112.8, Carbohydrate 15.4, Fiber 1.2, Sugar 1.2, Protein 27

SOUR CREAM & DILL SAUCE TO SERVE WITH SALMON



Sour Cream & Dill Sauce to Serve With Salmon image

I prefer to make this sauce ahead to give the flavors time to blend together. I've usually served this with salmon baked with a combination of white wine, tarragon, dill & shallots or scallions. I'm posting this the way it originally came to me, but nowadays I would omit the salt and let others add it at the dinner table.

Provided by echo echo

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup sour cream
1/4 cup mayonnaise
1/2 salt
1/4 teaspoon pepper
2 tablespoons chopped fresh dill
1 tablespoon drained capers
1 teaspoon lemon juice

Steps:

  • Combine sour cream through lemon juice in small bowl.
  • Refrigerate until ready to use.

SOUR-CREAM-AND-DILL SAUCE



Sour-Cream-and-Dill Sauce image

Pull together this quick tangy sauce for serving with Salmon Coulibiacs.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 10m

Yield Makes 1 cup

Number Of Ingredients 4

1 cup sour cream
2 tablespoons chopped fresh dill
Zest and juice of 1 lemon
Coarse salt and freshly ground pepper

Steps:

  • Combine sour cream, dill, zest, and juice in a small bowl. Season with salt and pepper. Sauce can be stored in an airtight container in refrigerator up to 1 day.

TUNA PATTIES WITH SOUR CREAM DILL SAUCE



Tuna Patties with Sour Cream Dill Sauce image

Looking for a classic seafood recipe for dinner? Then check out these creamy tuna patties that are made easily on a stovetop in just 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 10

2 cans (6 ounces each) water-packed tuna, drained
3 cups corn flakes, crushed to crumbs (1 1/2 cups)
1/4 cup mayonnaise or salad dressing
2 medium green onions, sliced (2 tablespoons)
1 teaspoon yellow mustard
1 egg
1 tablespoon vegetable oil
1/4 cup sour cream
1/4 cup mayonnaise or salad dressing
1 teaspoon dried dill weed

Steps:

  • Make Sour Cream Dill Sauce.
  • Mix tuna, 1 cup of the cornflake crumbs, mayonnaise, onions, mustard and egg. Shape mixture into four 4-inch patties. Coat patties with remaining 1/2 cup cornflake crumbs, pressing lightly to coat both sides.
  • Heat oil in 10-inch nonstick skillet over medium-high heat. Cook patties in oil 2 to 3 minutes, turning once, until light golden brown. Serve with sauce.

Nutrition Facts : Calories 395, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 590 mg

SOUR CREAM DILL SAUCE



Sour Cream Dill Sauce image

I'm married to a meat and potatoes man! Fish is almost from another planet as far as he is concerned -- with the exception of the occassional fast food plank he will eat once in a while! I never thought I'd get him to actually enjoy a Salmon burger, until I found this sauce! He loves it, and even asks for Salmon once and again! Found in Coastal Living Magazine

Provided by kittycatmom

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 7

1 cup sour cream
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 -2 tablespoon dill, finely chopped
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
2 teaspoons sugar (add to taste)

Steps:

  • Combine all ingredients. Before adding sugar you may want to give it a taste! Add sugar to your families taste.
  • Cover and chill until ready to serve.

SALMON MUSHROOM COULIBIAC WITH SOUR CREAM DILL SAUCE



Salmon Mushroom Coulibiac With Sour Cream Dill Sauce image

My mother-in-law gave me this recipe to help use up the prodigious amounts of salmon in my freezer. It is a very attractive dish with a wonderful cream cheese pastry that will make people think you are a cooking superstar! This is best to make ahead of time as it is a bit of a futzy dish and then pop in the oven before your company is coming.

Provided by cyaos

Categories     Savory Pies

Time P1DT2h

Yield 6-8 serving(s)

Number Of Ingredients 22

2 salmon fillets
1 egg yolk
3/4 cup cream cheese, softened
3/4 cup butter, softened
2 teaspoons granulated sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
2 tablespoons vegetable oil
3 cups mushrooms, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 onion, sliced
2 garlic cloves, minced
1/2 cup long-grain rice
2 cups fresh spinach, chopped
2 tablespoons fresh dill, chopped
1 cup sour cream
2 tablespoons fresh dill, chopped
2 tablespoons milk
1/2 teaspoon lemon rind, grated
1 teaspoon lemon juice
1/4 teaspoon pepper

Steps:

  • SOUR CREAM DILL SAUCE:.
  • Mix all ingredients together in a bowl and refrigerate until ready to serve.
  • PASTRY:.
  • In large bowl beat together cream cheese, butter, sugar and salt until fluffy.
  • Stir in flour just to blend.
  • Divide in half; shape into squares. Wrap each half in plastic wrap; refrigerate until firm - about 1 hour.
  • FILLING:.
  • Meanwhile, in a large skillet, heat half of oil over medium heat; fry mushrooms and 1/4 teaspoon each of the salt and pepper until no liquid remains, about 7 minutes.
  • Transfer to bowl.
  • In a saucepan, heat remaining oil over medium heat. Fry onion, garlic and remaining salt and pepper for 3 minutes.
  • Add rice and 1 cup water; bring to a boil. Cover, reduce heat and simmer until rice is tender and the water is absorbed, about 20 minutes.
  • Add spinach and dill to rice mixture and fluff with fork. Let cool. (NOTE: It is important to let this mixture cool for as long as possible in order that it does not make the pastry soggy and difficult to work with - I unfortunately know this from experience.).
  • PREPARING COULIBIAC:.
  • Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10 inch square and about 1/8 inch thick.
  • Place on prepared pan. Spoon half of the rice mixture over pastry, leaving a 2 inch border.
  • Top with 1 salmon fillet; spread with mushroom mixture.
  • Top with remaining salmon fillet; spoon remaining rice mixture over the top.
  • Mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry.
  • Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal. Flute edges.
  • Brush egg wash over pastry; cut 4 steam vents on top. Bake in 350°F oven until golden, about 1 hour.
  • Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters and then cut each quarter into half or thirds. Serve with Sour Cream Dill Sauce.

BAKED HALIBUT WITH SOUR CREAM-DILL SAUCE



Baked Halibut with Sour Cream-Dill Sauce image

Simple fish recipe that can be prepared quickly and has a wonderful sauce on the side.

Provided by Lynette ! @breezermom

Categories     Fish

Number Of Ingredients 16

FISH
4 - 8-ounce halibut steaks
3/4 cup(s) chicken broth
3 tablespoon(s) butter, melted
1 clove(s) garlic, minced
1/4 teaspoon(s) salt
1/4 teaspoon(s) dried marjoram
1/8 teaspoon(s) black pepper
1 - lemon, thinly sliced
2 teaspoon(s) fresh parsley, chopped
SOUR CREAM-DILL SAUCE
8 ounce(s) sour cream
1 tablespoon(s) white wine vinegar
1 teaspoon(s) celery salt
1 teaspoon(s) dried dillweed
1/2 teaspoon(s) sugar

Steps:

  • For the fish: Place steaks in an ungreased 13 x 9 x 2 inch baking dish. Pour broth over the steaks; drizzle with butter.
  • Sprinkle with the garlic, salt, marjoram, and pepper. Top with the lemon slices. Sprinkle with parsley.
  • Cover and bake at 350 degrees for 35 to 40 minutes or until the fish flakes easily when tested with a fork. Serve with the sauce.
  • For the sauce, combine all ingredients. Chill.

SALMON BURGERS WITH SOUR CREAM-DILL SAUCE



Salmon Burgers With Sour Cream-Dill Sauce image

Make and share this Salmon Burgers With Sour Cream-Dill Sauce recipe from Food.com.

Provided by Chef Diva Divine

Categories     < 60 Mins

Time 38m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup sour cream
3 tablespoons light mayonnaise
3/4 teaspoon dried dill weed
1 egg
2 tablespoons low-fat milk
14 1/2 ounces pink salmon (drained or cleaned)
2 green onions
1 cup soft breadcrumbs
1 teaspoon salt
1 tablespoon safflower oil

Steps:

  • In small bowl, stir all sauce ingredients until well mixed; refrigerate until serving.
  • In medium bowl, beat egg and milk with whisk.
  • Stir in remaining ingredients except oil.
  • Shape mixture into patties.
  • In 10" nonstick skillet, heat oil over medium heat.
  • Cook patties in oil about 8 minutes, turning once, until golden brown.
  • Serve with sauce.

Nutrition Facts : Calories 283.1, Fat 16.4, SaturatedFat 4.4, Cholesterol 119.5, Sodium 849.6, Carbohydrate 8.6, Fiber 0.5, Sugar 1.7, Protein 24.2

NITKO'S SOUR CREAM AND CHIVE (DILL) FISH SAUCE



Nitko's Sour Cream and Chive (Dill) Fish Sauce image

Make and share this Nitko's Sour Cream and Chive (Dill) Fish Sauce recipe from Food.com.

Provided by nitko

Categories     Sauces

Time 15m

Yield 2 portions, 2 serving(s)

Number Of Ingredients 4

200 g sour cream
1/2 lemon juice
1/2 teaspoon nutmeg
7 g chives (sliced)

Steps:

  • Put the sour cream in a pot; add lemon juice, nutmeg and chive. Cook on gentle fire until cream becomes liquid, like milk. That means the sauce is done.
  • Pour the sauce over already arranged fish and potato and serve. Don't panic, the sauce must become hard again. The best is with fresh water fish.
  • You can make the same sauce using same amounts of fresh dill. The procedure is the same.

Nutrition Facts : Calories 212.5, Fat 20.4, SaturatedFat 12.7, Cholesterol 42.2, Sodium 51.2, Carbohydrate 5.5, Fiber 0.3, Sugar 0.7, Protein 3.2

PORK TENDERLOIN W/ SOUR CREAM SHALLOT DILL SAUCE



Pork Tenderloin W/ Sour Cream Shallot Dill Sauce image

Make and share this Pork Tenderloin W/ Sour Cream Shallot Dill Sauce recipe from Food.com.

Provided by Sandi From CA

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb pork tenderloin, trimmed of fat and silver skin and cut cross wise into 6 pieces
1/2 cup flour
salt and pepper
1 egg, beaten (for egg bath)
2 tablespoons milk
2 cups fresh breadcrumbs (I've used store-bought successfully)
1 teaspoon paprika
3 tablespoons shortening
2 tablespoons butter
1/4 cup dry white wine
3/4 cup chicken broth
1 tablespoon flour
2 shallots, peeled and chopped fine
1/4 cup chopped fresh dill (or 1 t. dried dill)
1/2 cup sour cream

Steps:

  • Place the tenderloin medallions between sheets of plastic wrap or wax paper with the cut surfaces facing up and down. Pound the medallions into cutlets about 1/4 to 1/8 of an inch thick. Cut small slits on the edges of the cutlets so they won't curl when cooked.
  • Season the half-cup flour with salt and pepper. Combine the egg and milk. Season the breadcrumbs with paprika. Dredge the cutlets first in the flour, then the egg bath then the seasoned breadcrumbs.
  • In a large skillet, cook 3 cutlets at a time in hot shortening, 2-3 minutes on each side. Remove the cutlets from the pan, set aside and keep warm.
  • Drain excess grease from pan. Return to heat and add butter and shallots. Sauté for about a minute.
  • Deglaze pan with white wine, scraping to loosen browned bits from the bottom of the pan. Once wine is almost completely evaporated, add chicken stock and return to a boil.
  • In a small bowl, stir one tablespoon flour and the dill weed into the sour cream then stir the sour cream mixture into the broth.
  • Stir and reduce over medium heat until thickened and bubbly.
  • Serve the cutlets on a warm platter garnished with fresh dill. Pass the sauce separately.

Nutrition Facts : Calories 680.4, Fat 32.4, SaturatedFat 13.2, Cholesterol 156.7, Sodium 674.1, Carbohydrate 56.5, Fiber 3.1, Sugar 3.9, Protein 36.4

WALLEYE WITH SOUR CREAM DILL SAUCE



Walleye With Sour Cream Dill Sauce image

A great recipe for those fisherman (and their families) who love Walleye to eat, but are sick of the same old fried fish! This recipe is modified from the In-Fisheman magazine.

Provided by MRS Montgomery

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 walleyed pike fillet
1/2 cup flour
salt and pepper
1/2 cup cornmeal
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup white wine
3/4 cup sour cream
4 tablespoons fresh dill, chopped (4 t. dried)
2 tablespoons fresh parsley, chopped
1 lemon, zest of

Steps:

  • In a large skillet, melt the olive oil and butter.
  • Rinse the fillets and pat dry. Combine the flour, salt and pepper, and corn meal, and dredge the fillets, shaking them lightly to remove excess flour.
  • Sauté the fillets over medium heat until golden. Turn fish and continue to cook until done. Remove and keep warm.
  • With a paper towel, wipe any crumbs or bits from the skillet and return to medium-high flame. Add wine and cook for 5-8 minutes, or until reduced by half.
  • Stir in the sour cream until smooth, remove from heat, and add herbs and lemon. Taste sauce and season with salt and pepper. Pour the sauce over fish and serve immediately.

Nutrition Facts : Calories 364.7, Fat 22.3, SaturatedFat 10.3, Cholesterol 34.2, Sodium 33.8, Carbohydrate 27.2, Fiber 1.6, Sugar 0.8, Protein 4.4

DILL SOUR CREAM SAUCE



Dill Sour Cream Sauce image

Make and share this Dill Sour Cream Sauce recipe from Food.com.

Provided by mydesigirl

Categories     Low Protein

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped fresh dill
1 tablespoon Dijon mustard
1 small garlic clove (1/2 tsp. jarred garlic)
1/8 teaspoon pepper

Steps:

  • Stir mayo and sour cream in small bowl until blended.
  • Add dill, mustard, garlic, and pepper until well blended.
  • Cover and refrigerate up to 1 day.

Nutrition Facts : Calories 174.1, Fat 15.7, SaturatedFat 4.8, Cholesterol 22.6, Sodium 274.9, Carbohydrate 8.4, Fiber 0.2, Sugar 2.9, Protein 1.1

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