Dill Sauce (dairy-free)
- 1/4 cup (58.75 g/ 60 ml) vegetable broth
- 1/4 cup (50 g/ 60 ml) coconut cream from canned coconut milk
- 1 tablespoon (.56 g/ 15 ml) dill, chopped
- 1 1/2 teaspoon (7.7 g/ 7 ml) lime juice
- salt to taste
- white pepper to taste
The coconut cream is the thicker white solids of coconut milk that settle when it sits for a long time or is cold. So place your can of coconut milk in the fridge. When it is chilled, open it and measure out an even mix of the coconut cream and the liquid coconut milk from the can until you get a yogurt like consistency.
Combine the coconut cream with all the remaining ingredients in a saucepan on medium high heat. Continuously stir until it cooks down to desired thickness. I aim for a consistency like a thick caesar salad dressing. Season with salt and white pepper to taste. Serve warm, or chilled. Smaklig måltid!
Base recipe makes 5 servings of approximately one tablespoon (15 ml) .5 oz/ 13.5 g a piece.