Mustard Dill Sauce
Yield: 1 - 1 1/2 cups
Cook Time: None.
Tips: Mayonnaise may be used instead of yogurt, if desired.
Suggestion: Delicious served with broiled salmon or other varieties of fish, such as Broiled Salmon with Mustard Dill Sauce and Beer Batter Fried Halibut.
Mustard Dill Sauce has a texture similar to that of tartar sauce, though the
flavor is pleasantly different. Like tartar sauce, this tangy sauce makes a wonderful accompaniment for a variety of fish, such as with Broiled Salmon with Mustard Dill Sauce or Beer Batter Fried Halibut.
This creamy sauce is made with plain yogurt, sour cream, freshly squeezed lemon juice and grainy mustard, combined with finely chopped fresh dill weed and a small amount of sugar to counter the tanginess and balance the flavors. If preferred, mayonnaise can be used in place of the yogurt. Leftover sauce can be stored in the refrigerator for 2-3 weeks until you're ready to serve with your next seafood dish.
This creamy sauce is made with plain yogurt, sour cream, freshly squeezed lemon juice and grainy mustard, combined with finely chopped fresh dill weed and a small amount of sugar to counter the tanginess and balance the flavors. If preferred, mayonnaise can be used in place of the yogurt. Leftover sauce can be stored in the refrigerator for 2-3 weeks until you're ready to serve with your next seafood dish.
Recipe▼
Ingredients
- 1 tablespoon dry mustard
- 2 tablespoons fresh lemon juice
- 3/4 cups plain yogurt (or mayonnaise)
- 1/3 cup sour cream
- 1/4 grainy mustard
- 2 tablespoons finely chopped fresh dill
- 1 teaspoon light brown or granulated sugar
- salt and pepper to taste
Directions
In a small mixing bowl, whisk together dry mustard and lemon juice until well-blended. Add yogurt (or mayonnaise), sour cream, grainy mustard, dill and sugar to the mustard and lemon mixture and whisk until well-blended and smooth. Stir in salt and pepper to taste. Serve with most any variety of fish.
