Dill - herbal recipes

Dill, Lemon and Caper sauce

1oz Butter
1oz Shallots, peeled and minced
2oz Capers
2oz Dry sherry
1oz Lemon juice
6oz Double cream
1tbsp chopped Dill
Salt and Pepper

Heat butter in pan. Add shallots, sauté until soft.
Add capers, sherry and heat until simmering. Add lemon juice and double cream.
Reduce until half on, turn heat to low add some shaved butter until rich and shiny. Add Dill, season with salt and pepper.

Dill Vinegar

1 Pint of white wine Vinegar
3 tbsp of dill seed

Place the vinegar and the dill into a sterilised bottle.
Cork tightly and stand in a cool dark place for three weeks
Strain vinegar before use and re-bottle.