The Ferguson Recipes

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Dill Sauce 💤
Dill Sauce From Carl Ferguson Jr. 🌄 💤
Doll Pecan Pie 💤
We don't need that stupid "Jump to the Recipe" BS!
⬇️ It's right here! ⬇️
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(Serving suggestion only*)
Ingredients
2 cups milk
2 T fresh or 1 tsp dry dill
1 1/2 tsp Dijon mustard
salt and pepper
3 Tbs roux

Directions
Mix ingredients and heat.
Stir in roux to thicken.
Serve on fish.
Click to View Image*
Elevate your seafood with this simple yet elegant Dill Sauce from Carl Ferguson Jr. Silky smooth and infused with fresh dill and Dijon mustard, this velvety sauce perfectly complements any fish dish. The roux base creates a luxurious texture while keeping the bright herb flavors front and center. Ready in minutes and made with pantry staples, it transforms ordinary fish into restaurant-quality meals with minimal effort.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
Servings
Makes 2 cups of elegant sauce, enough for fish for 6-8 people.
Nutrition Facts
Nutrition Per Serving (1/4 cup) - Calories: 110; Total Fat: 9g (Saturated Fat: 5g); Cholesterol: 25mg; Sodium: 115mg; Total Carbohydrates: 5g (Dietary Fiber: 0g, Sugars: 2g); Protein: 2g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... Roux recipe is here!
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: dill, sauce, roux, seafood, fish
🗂️ Categories: 🐟 Fish & Seafood, 🍶 Sauces & Dips
📚 Cookbooks: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Dill Sauce From Carl Ferguson Jr. was added on April 05, 2012 and last updated on May 15, 2025.
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