{"id":20592,"date":"2019-04-21T20:02:18","date_gmt":"2019-04-21T18:02:18","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=20592"},"modified":"2019-04-21T20:04:29","modified_gmt":"2019-04-21T18:04:29","slug":"creamy-sauce-dressing-dip-with-dill-and-capers","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=20592","title":{"rendered":"Creamy Sauce\/Dressing\/Dip with Dill and Capers"},"content":{"rendered":"\n<ul class=\"wp-block-gallery columns-1 is-cropped\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" width=\"608\" height=\"810\" src=\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2019\/04\/caperyoghurt.jpg\" alt=\"\" data-id=\"20593\" data-link=\"http:\/\/www.withaglass.com\/?attachment_id=20593\" class=\"wp-image-20593\" srcset=\"https:\/\/www.withaglass.com\/wp-content\/uploads\/2019\/04\/caperyoghurt.jpg 608w, https:\/\/www.withaglass.com\/wp-content\/uploads\/2019\/04\/caperyoghurt-315x420.jpg 315w\" sizes=\"(max-width: 608px) 100vw, 608px\" \/><\/figure><\/li><\/ul>\n\n\n\n<p>I literally grew on dill (ubiquitous in Poland, it&#8217;s even more important than parsley), but never considered it much more than just an ordinary everyday herb. In recent years I started to appreciate it as a subtly elegant sophisticated herb and using it well beyond the Polish cuisine. Luckily it happens to be cool temperature-resistant herb and on of the first I can harvest from my balcony, so the sauce you see above is one of the several dishes I&#8217;ve already prepared this spring with my own fresh dill. <\/p>\n\n\n\n<p>Obviously dill doesn&#8217;t suit every single food product, but my list of the dishes that benefit from freshly chopped dill gets longer and longer, though I must say my beloved tzatziki is the first thing I think of when I see a bunch of dill. The sauce you see above was based on tzatziki I wanted to transform into a creamier and richer dressing for my office lunch salad. Since then I&#8217;ve been using this sauce as a finger food dip, as a sauce for fish, meat, wraps, as a dressing for different salads&#8230;. and it was perfect every single time, even simply combined with lettuce leaves. It&#8217;s creamy and rich, but light and refreshing at the same time. Now that I have my own fresh dill and since all the other ingredients are constantly in stock in my kitchen, I can prepare this sauce every time I feel like!<\/p>\n\n\n\n<p>TIPS: Do not use dried dill here. It loses all its freshness needed in this sauce (though it&#8217;s fantastic with cucumber pickles!). Dill is one of the rare herbs which freeze quite well, so buy a big bunch, chop it and freeze it in a ziplock bag or container. Afterwards take as much as you need and put the container back into the freezer.<\/p>\n\n\n\n<p>Don&#8217;t throw out thick dill stalks: freeze them and use in chicken stock or dry them and add to pickles. <\/p>\n\n\n\n<p>You can skip the mayonnaise, but even with the delicious Greek yogurt the sauce will be tangy, too tangy for some uses, so experiment!<\/p>\n\n\n\n<p><em>Preparation: 15 minutes<\/em><\/p>\n\n\n\n<p><em>Ingredients (makes a 350 ml jar):<\/em><\/p>\n\n\n\n<p><em>250 ml Greek yogurt<\/em><\/p>\n\n\n\n<p><em>50 ml mayonnaise (I use low-fat Japanese Kewpie mayonnaise)<\/em><\/p>\n\n\n\n<p><em>5 heaped tablespoons of chopped fresh dill<\/em><\/p>\n\n\n\n<p><em>1 heaped tablespoon capers (if using capers in salt, rinse them)<\/em><\/p>\n\n\n\n<p><em>1\/3 long cucumber<\/em><\/p>\n\n\n\n<p><em>1 garlic clove, crushed or grated<\/em><\/p>\n\n\n\n<p><em>salt, pepper<\/em><\/p>\n\n\n\n<p>First grate the cucumber (I prefer to do it on a grater with big holes, but it&#8217;s up to you), place it in a bowl and sprinkle with salt. Put it aside for about ten minutes until the cucumber renders water.<\/p>\n\n\n\n<p>In the meantime combine all the remaining ingredients (apart from salt which will depend on how much salt the cucumber will retain). <\/p>\n\n\n\n<p>Squeeze well the grated cucumber and add to the sauce. <\/p>\n\n\n\n<p>Mix well and taste to see how much salt you need and if you need it. If using as a salad dressing, add it just before serving. <\/p>\n\n\n\n<p>This sauce keeps refrigerated for about a week (in a closed container).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I literally grew on dill (ubiquitous in Poland, it&#8217;s even more important than parsley), but never considered it much more than just an ordinary everyday&hellip;<\/p>\n","protected":false},"author":1,"featured_media":20593,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[209,125,13,85,18],"tags":[215,45],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/20592"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20592"}],"version-history":[{"count":11,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/20592\/revisions"}],"predecessor-version":[{"id":20605,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/20592\/revisions\/20605"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/20593"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}