Ingredients:

  • 1 cup High-Quality Mayonnaise
  • 2 Tablespoons Fresh Lemon Juice
  • 1 teaspoon Fresh Lemon Zest
  • 3 Tablespoons Fresh Dill, finely chopped
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Worcestershire Sauce (Optional)
  • ¼ teaspoon Fine Sea Salt
  • ¼ teaspoon Freshly Ground Black Pepper
  • Pinch of Cayenne Pepper (Optional)

Instructions:

  1. Zest the Lemon: Use a microplane to carefully remove 1 teaspoon of bright yellow zest, avoiding the bitter white pith.
  2. Juice the Lemon: Halve the lemon and extract 2 tablespoons of juice.
  3. Chop the Dill: Finely chop the fresh dill until you have 3 tablespoons.
  4. Combine Wet Ingredients: In the mixing bowl, add the mayonnaise, fresh lemon juice, Dijon mustard, and Worcestershire sauce (if using).
  5. Whisk Until Smooth: Use a whisk to combine these ingredients thoroughly until the mixture is uniform and creamy (about 30 seconds).
  6. Fold in Solids: Gently fold in the fresh dill and lemon zest using a rubber spatula.
  7. Season: Add the salt, black pepper, and cayenne (if using). Stir well.
  8. Taste and Adjust: Taste the sauce. If the flavor needs more punch, add a small squeeze of extra lemon juice or a pinch more salt. If it's too sharp, add another small spoonful of mayo to balance.
  9. Chill: Transfer the sauce to an airtight container. Refrigerate for a minimum of 30 minutes. This essential step allows the fresh herbs and citrus oils to infuse the creamy base.
  10. Serve: Serve the chilled sauce alongside warm crab cakes or other fried seafood.