Pete's Sauce for Smoked Salmon

"The best way out of difficulty is through it."






Recipe courtesy of
Pete Oberosler
  • 1 small white onion grated
  • 6 tbsp. Dijon mustard
  • 1/2 cup of honey
  • 1/3 cup cigar vinegar or red wine vinegar
  • 2 cups of Safflower oil
  • 1/2 tbsp. salt (or to taste)
  • 1+ tbsp. of peppercorns, chopped OR
  • 1/4+ cup of fresh dill, chopped (to taste)
  • fresh ground pepper to taste (optional)


Mix all ingredients except the safflower oil with a whisk. Pour the safflower oil slowly into mixture, continually whisking vigorously until it gets to a thick consistency.

Note:
The more oil you add, the thicker your sauce will be. Let the mixture sit for 8 to 12 hours (or more) for the flavors to blend.

Serve along side smoked salmon . . . m-m-m-m-m



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