Dill & Dijon Mustard Sauce

dill-mustardTamar Adler of An Everlasting Meal eggs me on to take risks in the kitchen. She gives courage to do the same for more timid souls. So when Mark grilled salmon a couple of weeks ago for guests, I thought a Dill Sauce would be a great compliment. I wanted it to include mustard, lemon and olive oil, be creamy and yet “drizzlable”, and be something I could serve on the side for those who wanted to dress up roasted broccoli, Tromboncini squash, and fennel. Turns out the left-overs make a great dip for raw vegetables.

After being asked for the recipe, I decided some record of it would be good. So here is my version of a Dill Sauce. Feel free to make it as is, or to substitute at will!

Whisk the following together:

1 Tbsp. fresh dill sprigs (finely chopped)
1/4 c. mayo
1 Tbsp. Dijon Mustard
2 Tbsp. extra virgin olive oil
1 tsp. lemon juice (freshly squeezed if you have a lemon on hand)
1/4 tsp. salt

Refrigerate for an hour to allow the ingredients to marry.

Keeps for about a week in the fridge.

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