Bright, herby, and quick to make, this creamy sauce will elevate fish, crab cakes, latkes, baked potatoes and more.
Not every actor in a movie can have a starring role. Strong supporting characters are integral to the success of any movie – or play or television show for that matter.
That’s how I view this sauce. You wouldn’t want to eat it by the spoonful, but add a spoonful to the top of your favorite simple seafood recipe, and you’ve got a potential award winner!
The combination of horseradish and dill makes this sauce really sing. It’s bright, zesty, and perfectly suited to “Party Salmon,” a make-ahead recipe that I highly recommend adding to any and every holiday buffet – and even your regular dinner rotation.
It’s also a terrific upgrade to regular sour cream when serving latkes. If you haven’t tried these Crispy Latkes (pictured below), you must!
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is appreciated.
Creamy Horseradish Dill Sauce
Ingredients
- ⅓ cup (80g) sour cream or Greek yogurt (I like 2% or whole)
- ⅓ cup (70g) mayonnaise
- 1 tablespoon minced or grated onion
- 1 teaspoon (5ml) freshly squeezed lemon juice
- 2 teaspoons (10g) prepared horseradish
- 1 tablespoon chopped fresh dill (may substitute ¾ teaspoon dried dill)
- ⅛ teaspoon garlic powder
- ⅛ teaspoon each Kosher salt and freshly ground pepper
Instructions
- In a small bowl, mix together all of the ingredients. Add salt and pepper to taste. I add a pinch or two (1/16 to ⅛ teaspoon) of each.
- Cover and store in the refrigerator. If possible, allow at least an hour or two for the flavors to meld prior to serving.
- Storage: Covered and refrigerated, the sauce will keep up to 2 weeks.
Notes
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