Description
A creamy and tangy lemon caper mayo sauce perfect for dips or as a condiment.
Ingredients
Scale
- 1/2 cup good mayo, dairy-free
- 1 tablespoon good Dijon mustard
- Zest from one lemon
- 2 tablespoons lemon juice
- 1 tablespoon chopped drained capers
- 1 tablespoon fresh dill (or 11/2 teaspoon dried)
- Salt to taste
- Black pepper to taste
Instructions
- Whisk Together Ingredients: Start by whisking the mayo, lemon juice, and Dijon mustard in a bowl. Continue whisking until the mixture feels smooth and slightly tangy. If it looks lumpy, keep whisking until it is creamy to ensure proper texture.
- Add Capers & Herbs: Gently fold in the chopped capers, fresh dill, and chives into the mayo mixture. Notice the vibrant colors and distinct aromas filling the air. Take care to avoid overmixing; the capers should remain chunky for that delightful bite.
- Season To Taste: Taste your sauce and adjust with salt and pepper as desired. Trust your taste buds to achieve that zesty punch. A hint of salt can elevate the flavor without overpowering the subtle lemon and caper notes.
- Chill Before Serving: Let the sauce sit in the fridge for a few minutes, allowing the flavors to meld beautifully. Skipping this part may miss out on the full taste experience, so indulge in patience!
- Store For Later Use: Scoop the leftover mayo into a glass container and seal it tightly before storing in the fridge. You will notice how the flavor develops over time. To maintain that zesty kick, try to use it within a week for the best experience.
Notes
- Refrigerate in a sealed glass container at 32 to 40 degrees F for up to 1-2 weeks.
- For a thinner consistency, add a splash of water or more lemon juice gradually until desired texture is reached.
- If the sauce is too bland, increase the amount of capers or lemon juice for a zesty boost.
- In case you find the dill flavor lacking, add more fresh dill as its flavor diminishes when dried.
- This sauce does not require reheating; it is best served cold.
- Serve with grilled salmon or trout.
- Pair with crab cakes for an extra zing.
- Use as a dip for vegetable platters.
- If you would like more heat, add a dash of hot sauce for a spicy kick.
- Mix in some chopped olives for a salty twist.
- Incorporate minced garlic for added depth.
- Select good quality mayo for the best flavor, preferably dairy-free for this recipe.
- If fresh dill is unavailable, use dried dill at half the amount.
- For those without capers, a few tablespoons of dill relish can substitute effectively.
Nutrition
- Serving Size: N/A
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg