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My husband brought back a homemade sour cream dill sauce from Finland. It was thick, perhaps with a puréed vegetable, but I couldn't taste cucumber or the like. There is definitely some texture there. Any suggestions?

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Was it mustardy? –  Jolenealaska Jul 3 at 5:48
    
Hello Rhonda, and welcome to the site! We are here specifically to provide answers on cooking techniques, and swapping recipes is off topic. I would have had to close the question if it was a pure recipe request. But it is clear that you can't search for a recipe somewhere else if you don't know what food you are searching for, so I modified it to be a request for the name. If somebody can identify it as a standard sauce (rather than something created by the cook's whim), you will have enough information to look for it in a recipe database. –  rumtscho Jul 3 at 22:57

2 Answers 2

A very common fish condiment in Sweden is "dillsås", dill sauce.

  • 10 oz gräddfil. A light sour cream. (yoghurt?)
  • A few tablespoons of mayo
  • A generous amount of chopped dill.
  • Season with salt and white pepper to taste.

You can add some mustard and lemon if the mayo is bland.

The taste is smooth and quite neutral with the dill as the lead actor.

A note on the sour cream. It can't be a thick, heavy consistency. It should be quite light and slightly uneven in texture (whisking makes it smooth). It is almost yoghurt like and contains about 10% fat. I have seen suggestions that low fat sour cream can be quite similar. I get the impression IKEA stocks it globally.

It should look something like enter image description here

Image from http://chezsofia.bloggsida.se/2009/08/dillsas-till-saftiga-grillspett/.

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Maybe it's dill herb, not cucumber.

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The word 'dill' is in the question title. I would be surprised if that possibility has been overlooked. –  Chris Steinbach Jul 3 at 17:40

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