The beauty of this caper dill sauce is the versatility; fish, chicken, chopped salads, the sky is the limit! This lemon based sauce is also fully vegan, stores in the fridge for a week, and takes about 30 seconds to make. Enough monologuing, lets make my famous caper dill sauce!
Caper Dill Sauce
- 1 lemon
- 4 tablespoons Dijon mustard
- 3 tablespoons fresh dill
- 2 tablespoons capers in brine
- 2 teaspoons caper brine
- 2 tablespoons olive oil
- Combine juice of lemon, mustard, dill, capers, and brine. Slowly whisk in olive oil to emulsify.