Dill Sauce

26 April 2015 Gluten Free
This sauce is the perfect accompaniment to salmon burgers, smoked, cured or roast fish, as a dressing for a hearty salad or potato salad or as an emergency dip.

It’s perfect as part of a large buffet spread and is one of those sauces that is a brilliant way to use up all your leftover dairy (yoghurt, creme fraiche, sour cream, buttermilk). Use this as a springboard for your own creation and as a basic in your sauce armoury.

For the Sauce

  • 1 tbsp capers (rinsed and drained)
  • 1 tbsp wholegrain mustard
  • 1 tbsp chopped chives
  • 1 tbsp chopped dill
  • zest of 1 lemon
  • 1/2 clove of garlic, crushed
  • 120g (approx 1/2 cup ) Greek yoghurt
  • 60g (approx 1/4 cup) creme fraiche)
  • salt and pepper
  • drizzle of olive oil
  • 1 tbsp lemon juice (1/2 lemon depending on size)

Chop capers and add to a bowl with mustard, chopped dill and chives, lemon zest and crushed garlic.

Stir through Greek yoghurt and creme fraiche and season with salt and pepper, a drizzle of olive oil and squeeze of lemon juice. 

Taste and adjust seasoning. Cover and leave in fridge until ready to use.

Have you made this dish?

Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com