- 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
Creamy Horseradish Dill Sauce
Yield: ¾ cup
Try this bright and zesty sauce on your favorite baked, broiled, or grilled fish or dolloped on crab cakes in place of cocktail or tartar sauce. It's also delicious mashed into a baked potato, as a dip for broccoli and latkes, and in place of plain sour cream with other savory dishes.
Ingredients
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
*For those who like a punchier sauce, increase horseradish 1 tablespoon, and lemon juice to 1½ teaspoons. Taste and add more of each if you prefer an extra punchy sauce. Add more dill if you prefer as well.