Aioli and Sauce Roundup

It was suggested that I put together a roundup of all my recipes that had an aioli or some other kind of sauce in it, so I thought, why not?  Click on the picture to link to the recipe.

gorgonzola slider

blk bn quesadilla

bourbon sliders1



This is a great sauce because it uses a sour cream base instead of mayo.

fish cakes


Awesome with poached or pan-seared Salmon, on top of a baked potato, or just as a dip.

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Deviled Potato Salad

This is Hubby’s favorite. I don’t make it often, but if there’s something that screams the words “summer”, “picnic” or “holiday” it would probably be this one. I usually just throw the ingredients in and make it it to taste, but I will try my best to give you some more accurate measurements in case you decide to try it. And if you’re a deviled egg fan then you are going to love this potato salad.


Deviled Potato Salad

3 large potatoes, peeled, cut and boiled

9 eggs, hard boiled

3/4 cup mayo

3 T yellow mustard

1/4 cup dill relish

1 T white pepper

1 tsp salt

2 tsp dill

Please bear in mind that these measurements are extremely adjustable, so be prepared to taste, taste, taste, and adjust, adjust, adjust until you get it just the way you like it.

1. After eggs have cooked and cooled, peel them and separate the whites from the yolks. Chop up the whites and throw into a large bowl along with the cooked and cubed potatoes.

2. In a medium bowl combine the yolks with the relish and mustard. I use a fork to break up the yolk and mix everything together. Use whatever kitchen tool you like to make this mixture creamy smooth (will be lumpy from the relish, of course).

3. Stir in mayo, salt, white pepper, and dill. Taste. Add anything you feel is needed.

4. Fold the dressing into the potato and eggs. If you don’t feel that there is enough dressing you can adjust by adding in a few tablespoons of mayo at a time, then adjust the flavors by adding in a bit of mustard and other ingredients slowly.

5. Taste, taste, taste. Refrigerate until cooled (this helps the mayo infuse with the other flavors) and until ready to serve.

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Poached Salmon with Sour Cream Dill Dressing

This poached salmon recipe has been sorely neglected. Once a staple in our house, it was replaced by the BBQ Salmon, and even more recently the Dijon Dill Salmon, and so I haven’t prepared salmon this way in years.

But this is good. Like really, really good. If you like salmon. And the dressing is heavenly. It makes everything better. In fact, this dressing is great on a variety of things including raw veggies and baked potatoes. It’s a thick dressing, but it melts easily and mixes in well with chunks of juicy veggies like tomatoes. But you absolutely have to try it on your salmon. Promise.


Poached Salmon

3 lb filet of salmon*


2-3 stalks celery

1 medium onion, sliced

1 T capers

1 T lemon juice

2 T dill weed

salt & pepper


1. Preheat oven to 350* and cut a large piece of heavy-duty foil (about twice the size of your baking dish.

2. Wash and dry your salmon. *I use individual filets without skin and make one per person.

3. Wash your celery and cut into large chunks, including leaves. Slice onion. Arrange celery and onion on the bottom of the baking dish (on top of the center of the foil), leaving a few extra pieces for the top.

4. Place the salmon on top of the veggies (skin side down). Sprinkle liberally with EVOO over each piece (about 2 tsp each) then a bit of lemon juice and salt and pepper. *Fresh lemon slices are wonderful on this dish but if you don’t have any bottle lemon juice will work.

5. Sprinkle the dill and the capers over it all and then put any extra onions and celery pieces on top.

6. Fold the foil over and seal the top and the sides, creating a pillow. Bake for about 30 minutes. *Salmon will be tender and moist.


Sour Cream & Dill Dressing

2/3 cup mayonnaise

1/3 cup sour cream

1 tsp dill weed

2 T minced onion

1/4 tsp garlic powder

1 T lemon juice

1/4 tsp white pepper


1. Combine everything and taste. Add salt & pepper as needed.

2. Refrigerate at least an hour. Makes 1 cup.




I love giardiniera. Most grocery stores sell several brands of jarred giardiniera, but if you’re a true giardiniera-lover like me, you know that stuff isn’t very good. That is…unless you’ve never had mine 🙂 I say that with complete humility because I have fashioned my giardiniera recipe after the best in the world, which can be found in just about any place in the greater Chicago area. Granted, there are many different types of giardiniera to be found in Chicago, but in the tradition of Tony’s Subs and Sammy’s (as well as many others, I am sure) this version of giardiniera is what I’ve grown up with and love along with the highly coveted and indigenous Italian Beef sandwich.

Ingredients for Giardiniera:

1 sm head cauliflower, chopped

1 yellow bell pepper & 1 red bell pepper, chopped

2 – 3 ribs of celery, sliced

1 lb. bag of shredded carrots

1 jar small green olives

3 chile or jalapeno pods, sliced

4 cloves garlic

8 lg sprigs fresh dill

12 peppercorns

2 1/2 C. water

3 C. white wine or rice vinegar

4 T. sea or kosher salt

olive oil to top off


This little gadget from Pampered Chef  is super cool and useful when making perfect little slices of any vegetable.

Thoroughly clean and trim the vegetables, including seeds from hot peppers (leave in for desired hotness), cutting  into small pieces. This particular batch will be hot because I used 5 peppers and left in all the seeds. I also used a whole batch of fresh dill sprigs because you just can’t have too much dill. I also had to use really large olives because that was all that was available in my supermarket, so I sliced them up myself.


Pack the veggies into 1 quart jars tightly. I use regular screw-lid jars. There is no need for boiling or sealing the lids. Make your pickling mixture using the water, wine, and salt. I’ve used the rice vinegar once and I did not like it at all. I’ve made this with a general dry chardonnay many times and it always comes out great! The vinegar makes it way too vinegary for my taste- the wine does an ample job of giving it a nice subdued vinegaryness (yeah, I know that’s not a word).  Pour the water-wine mixture into the jars, submerging the veggies, and let it settle. Leave enough room for the 1/2 inch of olive oil that you will pour to top it all off with.

Screw the lids on tightly and store in a cool pantry for 2 -6 weeks. The longer it pickles the better it will be! Do not open the lids until ready to eat. Once the jar has been opened, refrigerate. Makes 3 quarts.

What to eat with your Giardiniera??

Italian Beef Sandwiches, of course!

Excellent on all types of deli sandwiches including turkey, beef, and even tuna.

For a very low-fat breakfast, make into an omelet. Delicious!

Use flatbread, tomato sauce (or hummus) add cheese, and make a pizza.


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