Monday, July 07, 2008

Dill Sauce

3/4 cup mayonnaise
1/4 cup sour cream
2 Tbsp. fresh lemon juice
1 1/2 tsp. dried dill weed or 1 Tbsp. fresh dill sprigs, minced
1/2 tsp. salt
1/4 tsp. white pepper
1 tsp. Dijon mustard (optional)

In a bowl, combine all ingredients and blend (by hand) until smooth. Cover and chill.

Yield: 1 cup

Recipe adapted from San Juan Classics Cookbook

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At 4:47 PM, Blogger alison said...

I printed this out and stuck it on my fridge so I remember to make it the next time I make salmon patties or even fish sticks! Creamy, dreamy yumminess! Thanks for sharing.

At 6:16 AM, Blogger Les said...

Alison - I used the leftover sauce (from the crab cake meal) on our grilled salmon the other night. It was wonderful! Enjoy!


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