Prep 8 mins
Cook 0 mins
I made this recipe to put on top of grilled salmon, but it was also good with the grilled asparagus.
- 1⁄2 cup mayonnaise
- 1 garlic clove, chopped
- 1 tablespoon capers, chopped
- 2 tablespoons lemon juice
- 2 teaspoons dried dill
- Combine all ingredients.
- Refrigerate at least half an hour before serving.
- Serve with Salmon (Grilled in white wine marinade) or asparagus or whatever!
Also good for artichoke dipping. I do use some chopped lemon balm instead of the dill too.
Love it- we use it all the time for fish.
I'm a big fan of tartar sauce, but THIS beats it hands down. This will be a regular in my fridge. Thanks Allie for a terrific recipe. Made for Spring PAC 2009.