This creamy, mayonnaise-based dill sauce is delicious with anything from fish cakes to steamed vegetables.
This recipe goes with Potato-and-Wild-Salmon Cakes with Ginger and Scallions
Yield: Makes 1 Cup
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- 1 cup reduced-fat vegan mayonnaise or regular mayonnaise
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped dill
- Sea salt
- In a bowl, whisk the mayonnaise with the lemon juice and dill and season with salt. Refrigerate until ready to serve.
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