Prep 10 mins
Cook 0 mins
serve with crab cakes or salmon BLTs!
- 1⁄2 cup mayonnaise
- 1⁄4 cup sour cream
- 1 teaspoon Dijon mustard
- 1⁄3 cup assorted chopped herbs (parsley, basil, dill, tarragon, rosemary and or or thyme)
- 1 tablespoon fresh lemon juice
- lemon zest
- 1 teaspoon Worcestershire sauce
- salt & freshly ground black pepper
- whisk together.
I had leftover whitefish from yesterdays dinner so made up a fish burger using this mayo. I did cut the recipe in half and also reduced the mustard to only 1/4 teaspoon for the half batch. I am not a mustard lover. I used fresh thyme, garlic chives and parsley as the herbs. Very nice but would reduce the lemon too next time just a tad. Ate it with some sliced tomatoes and cottage cheese also which was enjoyable.