Here is a straightforward sauce that goes great with rich, savory appetizers like crab cakes. A creamy mixture is combined with dijon-style mustard.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon prepared Dijon-style mustard
- 1 tablespoon fresh lemon juice
Instructions
- In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.
Reviews
Delicious with salmon filets! Added a tad more dijon and fresh dill.
Couldn’t believe how great this was for the limited amount of time to prepare! Served with crab cakes over a corn and tomato salad. Delish!
I loved this. The only thing different I did was add a good squirt of tartar sauce. Yummy!
Made as directed. It was the perfect sauce to accompany Scotch Eggs (Bresslin Balls on this site). I can see us using it for broccoli and salmon as other reviewers have suggested.
Quick, easy, with items I already had in the house! Delicious!
Quite a good sauce for crab cakes. I did, however, delete hot sauce and replaced it with horseradish. Next time I will omitthe mustard and replace with sirracha sauce.
Very easy sauce to put together. I substituted greek yogurt for the sour cream. Used it on crab cakes. It was perfect!
Took another user’s advice and used this over steamed broccoli (broil with sauce and add cheese) I can’t eat my veggies without this anymore. Also very good on crab cakes, salmon cakes, etc. I use plain Greek yogurt instead of sour cream, and just use the store bought lemon juice.
Great , quick spread for sándwiches or great to serve instead of butter. I added two tbs of dill and it turned out great
I only had olive oil mayo with cracked pepper and horseradish mustard, kept everything else the same. This was a great sauce for Crab Cakes II!
I served Salmon tonight and used this sauce. It was great and I will try it with other fish dishes.
Used this as a dipping sauce for Donna’s Nest Eggs (baked scotch eggs). Easy to mix up, and I can see this complementing crab cakes and other fried fish.
I used a chipotle mayo, plain greek yogurt and spicy dijon mustard. Yum!
This was very good! Considering the few ingredients and lack of seasonings, this was surprisingly tasty…I would make this again! Thanks for sharing. 🙂
I was after a sauce or aioli for crab cakes – something delicious and compatible, and something that looked good to garnish the plate. No two ways about it… this was EXACTLY what I had in mind.
I made this sauce to serve alongside “Crab Cakes II” this evening. We loved it! I didn’t measure exactly, I kind of eyeballed everything. I used plain old yellow mustard, per personal preference, and only had bottled lemon juice. I liked this so much I’m already trying to think of what else I can serve it with! THANKS for the recipe, Nancy.
I made the 6 serving version and it was more than enough for people. Tasted really well with crab cakes.
Good stuff. It went great with fried catfish cakes.
This is a nice sauce to compliment crab cakes. what I like about this sauce is I can adjust the amount of dijon mustard to taste. This was very easy to mix. I chilled the sauce first for 30 minutes before serving with crab cakes. Bf would have wanted more mustard but he gave this a 5 stars anyways. I thought it was fine just as it was.
Just tried this sauce with some sauteed chicken breasts and it worked out very well. Used whole grain dijon as that was all we had.
This was phenomenal with crab cakes. I will use this again and again, and I imagine it would be delicious with shrimp and other types of seafood. Thanks for sharing!