Ingredients Jump to Instructions ↓

  1. 1 Tablespoon dry mustard

  2. 1 Tablespoon fresh lemon juice, or more to taste

  3. 3/4 cup mayonnaise

  4. 1/3 cup sour cream

  5. 1/4 cup grainy mustard, such as Meaux

  6. 2 Tablespoons chopped fresh dill

  7. 1 teaspoon light brown sugar or granulated sugar

  8. Coarse salt (kosher or sea) and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Place the dry mustard and lemon juice in a nonreactive mixing bowl and stir with a fork to form a smooth paste. Let sit for 3 minutes.

  2. Add the mayonnaise , sour cream , grainy mustard, dill , and sugar to the mustard mixture and whisk. Taste for seasoning, adding salt, pepper, and more lemon juice if necessary.

  3. The sauce can be refrigerated, covered, for up to a day. Let it return to room temperature before serving.

  4. Yield: about 1-1/2 cups Recipe Source: Beer-Can Chicken by Steven Raichlen (Workman Publishing)

  5. Reprinted with permission.


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