Seasoned Dill Sauce

1/2 c. sour cream*
1/2 c. mayonnaise*
2 tsp seasoned salt (Lawry's)
1 tsp dill weed (if fresh use more)
1 tsp ground pepper

Mix all ingredients in a small bowl. Refrigerate until time to serve.

*Fat-free or low-fat can be substituted.

thanks for the suggestions....haha...hmmm...i think i already got an idea though....tell me what you think...it isnt due till friday so im open to how to make it better or tell me if it sounds completly horible haha!

BEARNAISE SAUCE
4 egg yolks
Juice of 1 lemon
2 c. melted butter
Salt
Pepper
2 tbsp. capers
1/4 c. chopped parsley
1 tbsp. tarragon vinegar
In the top of a double boiler, beat egg yolks and lemon. Cook slowly over low heat, never allowing water in bottom of the double boiler to come to a boil (just simmer).
Slowly add melted butter to egg yolks and lemon mixture.
Add salt and pepper, capers, parsley, vinegar, whisk to blend.
Makes 2 cups.

That sauce over pan fried salmon and then grill mark the salmon for presentation purposes ....any suggestions on how to make it bettter or if i should just scrap it right now haha! ....one dish down....2 more to go....now its....chicken and pork dishes i have to do....suggestions? i'll take anything haha! hey i was thinking with the dish above.....for a vegitable....asparagus but i dunno....any other ideas for a good veggie to go with the salmon/bearnaise sauce plate?

oh and do you have any good ideas for a name for that dish??? im drawing a blank...we have to "name the dish" as if it were being put on a menu.....i have no clue what the heck to call it...haha...pullin an all nighter just to get all this crap done by friday 7:00 in the morning...its hard doing this around work and all. haha...i'll do it somehow i always do just overwhelming right now....wish me luck! and thanks for your advice in advanced in case i forget to check what you guys said haha! it happens

Bearnaise is a classic sauce- a derivative of Hollandaise- one of the "Mother Sauces". It's a sauce commonly used for both salmon and beef because their deep robust flavors stand-up well to the powerful flavor of the trragon and tarragon wine-vinegar.

I would think a classic sauce should never be re-named. Afterall- this particular dish has been "Salmon Bearnaise" for eons.

If you were to invent another sauce though, or drastically change it- or impact it w/ something new and fresh- then one might wish to change the name.

Chef LG, I have an extra copy of James Peterson's classic "Sauces". If you're interested in having it, PM me a mailing address and I'd be happy to send it!

I agree with CAG. Classic sauce can never be renamed. If it would be invented
with another sauce, it will be called a variation of the original one and should be renamed. :o