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Lemon Dill Cream Sauce for Crayfish

Lemon Dill Cream Sauce for Crayfish
This refreshing lemon dill cream sauce is a summer staple in my kitchen. The bright lemon and fresh dill perfectly complement the richness of crayfish, while the creamy base adds a smooth, luscious texture. I love how quickly this sauce comes together, making it ideal for last-minute get-togethers or a simple weeknight treat. Chilled and served over freshly cooked crayfish, this sauce is guaranteed to impress your guests and have them coming back for more.
Ingredients
  • 80ml (1/3 cup) mayonnaise
  • 120ml (1/2 cup) sour cream
  • 15ml (1 tablespoon) freshly squeezed lemon juice
  • 15ml (3 tablespoons) chopped fresh dill
  • 5ml (1 teaspoon) grainy mustard
  • 1.25ml (1/4 teaspoon) sugar (optional)
  • salt to taste
  • freshly ground black pepper to taste
Instructions

1. In a medium bowl, whisk together 120ml (1/2 cup) sour cream, 80ml (1/3 cup) mayonnaise, 15ml (1 tablespoon) lemon juice, and 1.25ml (1/4 teaspoon) sugar (if using) until smooth.

2. Add 15ml (3 tablespoons) chopped fresh dill and 5ml (1 teaspoon) grainy mustard to the bowl, and whisk until well combined.

3. Taste the sauce and adjust the seasoning with salt, freshly ground black pepper, and additional lemon juice if needed.

4. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 30 minutes to allow the flavors to meld together.

5. Serve chilled over cooked crayfish, ensuring the crayfish is properly cleaned and cooked to avoid any food safety risks.

Tools
  • whisk
  • medium bowl
  • spoon
  • measuring cups and spoons

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