Sauce
Last night, I topped some grilled salmon with a bit of sauce:
- A big spoon of creme fraiche
- A small spoon of Dijon mustard
- A couple of sprigs of dill, quickly chopped up
That's it. No cooking, no fussing. Terrific. And, you know, it's got the classical parts of a classical sauce: an accent flavor, some acid, and some fat.
A keeper.