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Wednesday, August 5, 2015

This Sassy Sauce Lox in Flavor

Janet Groene's
Creamy Lox Sauce
    Need a sumptuous sauce to perk up tonight’s fish dinner? Wow ‘em with this easy mayonnaise. Use regular, low-fat or non-fat mayo and yogurt. It's your choice.

1 cup mayonnaise
8-ounce carton nonfat lemon yogurt
½ cup finely chopped lox

1 teaspoon dried dillweed
2 tablespoons finely chopped sweet onion such as Vidalia

    Whisk yogurt and mayonnaise. Fold in lox, dillweed and onion. Chill several hours while flavors blend. Spoon over hot, cooked seafood such as grilled fish steaks, skewered shrimp,  beer-battered fried fish or crispy fish cakes. It keeps in the refrigerator  up to four days. Stir before using.

See more of Janet’s easy galley recipes at

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