1 cup Best Foods or Hellman’s mayonnaise
1 cup sour cream
1 large clove of garlic, crushed
1 1/2 to 2 Tablespoons lemon juice
2 teaspoons tamari soy sauce
2 teaspoons Dijon mustard such as Grey Poupon
1 1/2 teaspoons dill weed
1/8 to 1/4 teaspoon coarsely ground black pepper
Mix all ingredients together, adjusting the seasonings to taste.
Remoulade stores well in a glass jar. Keeps in the refrigerator for three weeks.
This sauce is excellent served with poached salmon, any other fish, home-fried potatoes, asparagus, and artichokes