My Secret Dill Sauce for Fish and Seafood
"Quick and easy to make up before a seafood dinner."
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 2/3 cups
ingredients
- 1 cup mayonnaise
- 1⁄2 cup finely chopped kosher dill pickle
- 2 green onions, with part of the tops,thinly sliced
- 1 teaspoon dill weed
- 1⁄4 teaspoon celery salt
- 1⁄2 teaspoon Worcestershire sauce
- 2 teaspoons lemon juice
directions
- Combine mayonnaise with dill pickle and green onions.
- Stir in dill weed, celery salt, Worcestershire sauce and lemon juice.
- Cover and refrigerate at least 3 to 4 hours for flavors to blend.
- Preparation time does not include chill time.
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Reviews
-
Very good sauce. I served this with grilled salmon. I didn't have time to let it refrigerate for 3-4 hours (only about an hour), and the flavors seemed to blend nicely. -
This makes a really good sauce! I didn't have any dill pickles so I used plain Dill Relish. We had it on crab cakes and it complemented them very well. We will definately be having this again in the future.
RECIPE SUBMITTED BY
Martini Guy
Manzanita, 0
I am a retired Judge/Attorney and I divide my time between the Portland,Oregon area and a second home on the Oregon coast.
<br>My father was professionally trained as a cook/chef, before going on to another career, and taught me to cook at age 6. Cooking is one of my main interests in retirement and I recently recieved some training as a Sous Chef at a cooking school.
<br>Once a month I help cook/prepare an oyster and fish dinner, for a public service club on the Oregon coast, serving between 200 and 300 diners.
