Prep 5 mins
Cook 0 mins
This sauce is fantastic on grilled salmon, or any fish for that matter. My friend even likes it on chicken! The ingredients sound a little unconventional -- but BOY does it all work together. Husband found recipe in a hunting magazine. Keeps a long time in fridge.
- 1⁄2 cup mayonnaise
- 2 tablespoons prepared mustard (French's or equivalent)
- 1 tablespoon lemon juice
- 1 teaspoon A.1. Original Sauce
- 1⁄2 teaspoon dill weed (if fresh use more)
- 1 dash salt (can be omitted)
- 1 dash pepper (can be omitted)
- Whisk all ingredients together.
- Chill for at LEAST 4 hours to combine flavors.
Outstanding dill sauce! I used about a tsp of Dijon mustard and fresh dill and it was wonderful on my grilled swordfish sandwich! This one is my new "go to" dill sauce.
Sorry, but this is awful the mix of ingredients taste just like you think it will. Perfect recipe for a hunting magazine.
This is a delicious alternative to tartar sauce. I baked Cajun catfish #129054 and made an indian dish of spiced green beans and rice. Tartar sauce would have been too sweet. I wanted something that would lend itself to the Indian dish and this was perfect.