Our family loves fish, all kinds of fish! When we lived in Alaska, we enjoy fresh salmon, halibut, and rainbow trout. When we lived in Maryland, we ate crab in all it’s delightful forms. This condiment is a perfect pairing to all of them.
Substitutions
I prefer fresh lemon juice when working with fish, but in a pinch you can use the store bought lemon juice in a bottle. It won’t have the same flavor as a fresh squeezed lemon.
I have not subbed any non-dairy options for the buttermilk, so I don’t know how that would taste or work. Buttermilk is on the thicker side, so whatever you attempt, start with less and add a little at a time. This sauce is easy to make too runny and won’t have the same fantastic effect over fish.
If you like the taste of pepper, I recommend using white pepper to keep the sauce clean looking.
Lemon Dill Sauce
Ingredients
- 1 cup mayonnaise
- 1/2 cup buttermilk, divided
- 1 bunch fresh dill, chopped fine
- 1 bunch green olives, chopped fine
- 2 Tablespoon s lemon juice
- 1 dash salt
Instructions
- In a small bowl, mix together mayonnaise and 1/4 cup buttermilk.1 cup mayonnaise, 1/2 cup buttermilk, divided
- Mix in the dill, green onion, salt and lemon juice.1 bunch fresh dill, chopped fine, 1 bunch green olives, chopped fine, 2 Tablespoon s lemon juice, 1 dash salt
- Add the rest of the buttermilk 1 Tbsp at a time until you see the consistency you want. Cover and chill for an hour for the flavors to meld. Serve over your favorite fish.