Mustard-Dill Sauce

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Bruce B

Master Chef
Jan 4, 2005
Utica, MI
Not really a seafood recipe, but you'll use it on seafood. Just got done mixing this up for tonight's salmon dinner. Taken from "How To Grill' - S. Raichlen. Tastes good....ENJOY!

1 1/2 C Mayonaisse
3/4 C Sour Cream
1/2 C Dijon Mustard (or use Honey-Mustard if you like a touch of sweetness)
1/3 C of chopped fresh dill (plus a few whole sprigs for garnish)
2 TBLS Lemon Juice, or more to taste
1/2 Tsp finely grated lemon zest
1/2 Tsp coarse salt, or to taste (I used Kosher)
1/2 Tsp fresh cracked black pepper, or to taste

Place all ingredients in a non-reactive mixing bowl and whisk to mix. Taste for seasoning and adjust as necessary. Serve the sauce in a bowl or individual ramekins garnished with dill sprigs.

Makes a little over 2 cups

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