Creamy Dill Sauce

This sauce was meant to go with the Salmon Cakes recipe.  But it is so good, I need to find another way to use it!  It tastes almost like the sauce used on gyros.

INGREDIENTS

• 1/4 cup reduced-fat mayonnaise
• 1/4 cup nonfat plain yogurt (I used greek)
• 2 scallions, thinly sliced (I used regular onion, maybe 2-3 T)
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh dill, or parsley (I used dried dill weed)
• Freshly ground pepper, to taste

PREPARATION

1. Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.

TIPS & NOTES

• Make Ahead Tip: Cover and refrigerate for up to 2 days.

Dijon Mustard

Ever have a recipe call for dijon mustard and you are fresh out?  I LOVE dijon mustard, and usually have it on hand.  However, I think I may be the only one in the house that uses it.  So it may not be the most cost effective condiment for me to buy.

The other day, I was creating a recipe which called for dijon mustard.  (Did I mention this was a last minute throw together something for someone special coming over?  ALWAYS happens to me!) I had yellow mustard, but just wasn't willing to compromise the true taste of the dijon.  So, I tried to find a better alternative.  While most said you should either use whatever mustard you have, there were a few that said don't bother... that you couldn't possibly recreate the taste, as it comes from specific ingredients.  (They were really specific in their post, but I have no idea what they actually said now.)  But, I did find one brave soul who shared their recipe for dijon mustard which works quite well in a pinch.  Actually, it works really well.  I would consider making my own now, if it didn't require me to take the extra step to actually make it!

1 T dry mustard
1 t water
1 t white wine vinegar (or 1/2 white wine, 1/2 white vinegar)-- I (of course) didn't have either option available, but I did have red wine vinegar, so used that.
1 T mayo
pinch sugar

Mix all ingredients well.
Yield: 2 T
(* found the recipe in a Taste of Home community post.)