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