This sauce is wonderful with salmon patties or with baked salmon.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine mayonnaise, mustard, dill and buttermilk. Chill for at least 30 minutes.

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Nutrition Facts

118.7 calories; protein 0.5g 1% DV; carbohydrates 4.1g 1% DV; fat 11g 17% DV; cholesterol 5.6mg 2% DV; sodium 464.1mg 19% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2003
Made salmon patties a stand out meal. Also really liked it on sliced tomatos. I also added another 1/2 tsp. dill and used a little less mustard and a little more mayo than recipe specified. Read More
(9)

Most helpful critical review

Rating: 3 stars
11/16/2006
Too much Dijon for me (tangy). I will try it again with less Dijon Mustard (and FRESH dill). I actually ended up heating it up for a warm sauce with Salmon...added a splash of white wine and let it cook down a wee bit. Thank you for submitting it. Read More
(2)
42 Ratings
  • 5 star values: 29
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/08/2003
Made salmon patties a stand out meal. Also really liked it on sliced tomatos. I also added another 1/2 tsp. dill and used a little less mustard and a little more mayo than recipe specified. Read More
(9)
Rating: 4 stars
03/04/2010
Great dill sauce - I love the dijon mustard flavor and you can adjust it to your liking. Read More
(7)
Rating: 5 stars
08/12/2003
A great alternative to plain old tartar sauce. This recipe makes more than enough. Next time I'll cut it in half. Very tasty! Read More
(6)
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Rating: 5 stars
03/15/2010
This was excellent...however a little too spicy for me. I think I just should have got a less spicy dijon however I simply added 2 tablespoons of honey and it cut the spiciness perfectly.. Read More
(5)
Rating: 5 stars
12/07/2010
very good---can be used as salad dressing if you add a bit more buttermilk to it! Read More
(5)
Rating: 4 stars
04/19/2003
I was nervous when I first made this as it was for company I thought I was way too mustardy but once poured over baked salmon was really quite good. I didn't quite use 1/2 cup of mustard probably closer to 1/3 cup. Made very large quantity. I had salmon for 4 people and threw out probably 2/3 of sauce afterwards. Next time I might cut recipe in half. Read More
(4)
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Rating: 4 stars
03/06/2003
i made this recipe without the buttermilk and it still tasted great. the more dijon mustard you use the spicier it will be. i was trying to re-create the veggie sandwiches from Atlanta Bread Company using the dill sauce and it tasted pretty similar. Read More
(4)
Rating: 5 stars
05/16/2011
Wonderful recipe thanks for sharing. Read More
(4)
Rating: 5 stars
06/03/2010
THis is fantastic. I went halibut fishing yesterday and made this to put on the fish after frying in tempura batter. Add some lemon juice for a little extra zing! Read More
(3)
Rating: 3 stars
11/16/2006
Too much Dijon for me (tangy). I will try it again with less Dijon Mustard (and FRESH dill). I actually ended up heating it up for a warm sauce with Salmon...added a splash of white wine and let it cook down a wee bit. Thank you for submitting it. Read More
(2)