Help me make a sauce.
It's for poached salmon, and will have to sit around on a buffet table. Start with sour cream, maybe (o should I have gotten creme fraiche?) plus dill plus capers? tarragon? lemon zest? wine? chives? What would you put in a sauce for poached salmon?
I only have the Old New York Times Claiborne, but I'll take a look to see what it says about a mustard sauce. I would be grateful for the New version, thanks.
Yes, I think I'll do the two sauces, and decorate the platter of fillets with flowers from my garden and the ends of grape vines.
I prefer creme fraiche, but sour cream is pretty darn good. To that I would add some lemon juice, zest, chives, dill and the capers. Or, you could switch to a classic mustard sauce. My favorite version is from the New New York Times cookbook, Claiborne. Running out the door to Davis Square right now, but can post later if you want.
If this is to serve a group, might be nice to have a bit of each.