Be the first to Mustard, mayonnaise, sour cream, and dill make a quick and piquant sauce for chicken or seafood. The sauce may be made 1 day in advance and refrigerated.
Prep Time: 10 minutes
Ingredients:
- 1 Tablespoon dry mustard
- 1 Tablespoon fresh lemon juice, or more to taste
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup grainy mustard, such as Meaux
- 2 Tablespoons chopped fresh dill
- 1 teaspoon light brown sugar or granulated sugar
- Coarse salt (kosher or sea) and freshly ground black pepper
Preparation:
Place the dry mustard and lemon juice in a nonreactive mixing bowl and stir with a fork to form a smooth paste. Let sit for 3 minutes.
Add the mayonnaise, sour cream, grainy mustard, dill, and sugar to the mustard mixture and whisk. Taste for seasoning, adding salt, pepper, and more lemon juice if necessary.
The sauce can be refrigerated, covered, for up to a day. Let it return to room temperature before serving.
Yield: about 1-1/2 cups
Recipe Source: Beer-Can Chicken by Steven Raichlen (Workman Publishing)
Reprinted with permission.
Add the mayonnaise, sour cream, grainy mustard, dill, and sugar to the mustard mixture and whisk. Taste for seasoning, adding salt, pepper, and more lemon juice if necessary.
The sauce can be refrigerated, covered, for up to a day. Let it return to room temperature before serving.
Yield: about 1-1/2 cups
Recipe Source: Beer-Can Chicken by Steven Raichlen (Workman Publishing)
Reprinted with permission.
