Dill Sauce

Frequently asked questions

What is dill sauce made of?

This almost-instant recipe includes just four ingredients: mayo, lemon juice, fresh dill, and sea salt. Because the mayonnaise is the base here, using your favorite type nearly guarantees you'll be pleased with the end result, regardless of whether you opt for a full-fat, reduced-fat, or a vegan version. Fresh dill is essential; you'll need to chop a generous quarter cup of it for definite dill flavor. As for the lemon juice, freshly squeezed is the only way to go.

What is the difference between dill sauce and tzatziki?

Though dill sauce and tzatziki can be used similarly, there are a couple of key differences that set the two apart. First, this dill sauce is made from mayonnaise, whereas tzatziki uses a yogurt base, which gives it a tangier flavor. Second, tzatziki includes grated cucumber and a bit of garlic to steer it in another direction. In short, our dill sauce is a smoother, perhaps more versatile condiment (but we totally get it if you want to add a little garlic here, too).

How long does fresh dill last?

Fresh dill can last one to two weeks in the fridge. To store it, you'll first want to rinse it under cool water, then pat it dry. Wrap it up burrito-style in a just-moist paper towel, then place it inside a plastic bag and keep it in your crisper drawer.

Notes from the Food & Wine Test Kitchen

Making dill sauce is a nearly effortless way to provide a light, bright complement to fresh or cooked veggies or fish. With limited ingredients, the sauce comes together as quickly as you can squeeze a lemon and chop your dill. Plus, it has some staying power in the fridge, so it's great to have on hand as a snack dip for impromptu guests, a mealtime accompaniment when fish is on the menu, or a dressing for a simple salad.