Prep 5 mins
Cook 0 mins
I came up with this sauce to serve with Walleye Crab Cakes. I have been told by family and friends it is fabulous!!! I make it often. I have served it with several types of fish. It is a nice change from tartar sauce.
- 1 cup mayonnaise
- 1⁄4 cup milk
- 1⁄2 tablespoon dried dill
- 1⁄2 tablespoon dried parsley
- 2 tablespoons lemon juice
- 1 garlic clove, chopped
- Mix all.
- I am genorous with the salt and pepper.
- Can serve immediately, or chill to let the flavors go through the sauce.
Thanks for sharing such a wonderful recipe. I am not a fish eater, so anything to help it along is great with me. I made this to go with Salmon cakes, first time in my life I made them, but with the Lemon dill sauce, they were fantastic! I think I will go with this over tartar sauce anyday. If I had a restaurant, I would use this as a sauce to serve with a Fish fry(big in this area). Even my DH thought it was great and he is not a sauce eater, so that is a huge compliment.
Thanks so much for sharing this easy and great tasting recipe! It goes together in a flash and makes everything you serve it with taste incredible! Since we are now dairy free I use pickle juice to thin the mayo and skip the dried dill, we like it just as much that way.
DELICIOUS!!! I made with low fat ingredients and it was still wonderful. I may never go back to tartar sauce. Oh, and it was so quick and easy to make that just put it over the top for me. Thanks Jill for this great recipe.