📝 About This Recipe
Elevate your seafood game with this sophisticated, creamy condiment that strikes the perfect balance between rich fats and bright, zesty acidity. This recipe moves beyond the basic jarred versions by incorporating fresh herbs, briny capers, and a hint of citrus to create a multifaceted flavor profile. It is the essential companion for everything from crispy beer-bathed cod to elegant chilled shrimp cocktail.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high-quality or homemade preferred)
- 2 tablespoons Greek Yogurt or Sour Cream (adds a subtle tang and lightness)
- 1 teaspoon Dijon Mustard (for depth and emulsification)
The Briny Crunch
- 1/3 cup Dill Pickles (finely minced)
- 1 tablespoon Capers (drained and roughly chopped)
- 1 small Shallot (peeled and very finely minced)
Acid & Aromatics
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 tablespoon Fresh Chives (thinly sliced)
- 1/2 teaspoon Worcestershire Sauce (for umami)
- 2-3 dashes Hot Sauce (optional, for a tiny kick)
Seasoning
- 1/4 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
- 1 pinch Granulated Sugar (to balance the acidity)
👨🍳 Instructions
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1
Begin by prepping your 'crunch' elements: mince the dill pickles until they are uniform, small pieces. Avoid using a food processor as it can turn the pickles into a watery mush.
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2
Drain the capers and give them a rough chop; this releases their briny flavor throughout the sauce rather than leaving them as whole salty bursts.
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3
Mince the shallot as finely as possible. If you prefer a milder onion flavor, soak the minced shallots in cold water for 5 minutes, then drain and pat dry before using.
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4
Zest half a lemon into a medium-sized glass mixing bowl, then squeeze the juice of that half into the same bowl, ensuring no seeds fall in.
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5
Add the 1 cup of mayonnaise and 2 tablespoons of Greek yogurt (or sour cream) to the lemon mixture. Whisk gently until smooth.
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6
Incorporate the Dijon mustard, Worcestershire sauce, and hot sauce (if using). These ingredients provide the 'hidden' depth that characterizes a professional-grade sauce.
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7
Fold in the minced pickles, chopped capers, and shallots using a rubber spatula until evenly distributed.
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8
Finely chop the fresh dill and chives. Add them to the bowl last to preserve their vibrant green color and delicate oils.
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9
Season with a pinch of sugar, salt, and freshly cracked black pepper. Stir gently to combine.
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10
Taste the sauce with a piece of bread or a vegetable. Adjust the salt or lemon juice according to your preference.
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11
Transfer the sauce to an airtight container or a glass jar.
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12
Refrigerate for at least 30 minutes before serving. This 'resting' period is crucial as it allows the flavors of the shallots, herbs, and pickles to meld into the creamy base.
💡 Chef's Tips
Always use fresh herbs instead of dried for the most vibrant flavor profile. If your sauce feels too thick, add a teaspoon of the pickle brine to thin it out and boost the tang. For a smoky twist, add a 1/4 teaspoon of smoked paprika or a tiny bit of minced chipotle in adobo. Ensure your pickles are patted dry after mincing to prevent the sauce from becoming watery over time. This sauce keeps well in the refrigerator for up to 5 days, but the flavors are best within the first 48 hours.
🍽️ Serving Suggestions
Classic Beer-Battered Fish and Chips with a side of malt vinegar. Crispy Maryland-style Crab Cakes or Pan-Seared Salmon burgers. As a dip for panko-breaded fried calamari or popcorn shrimp. Slathered on a fried fish po' boy or a gourmet tuna melt sandwich. Served alongside roasted asparagus or chilled artichokes for a vegetarian treat.