This tangy, briny sauce leans on finely chopped dill pickles and capers for punch, brightened with fresh lemon juice, lemon zest, and a handful of chopped dill. A touch of Dijon mustard and onion powder round out the flavor, and a quick season of salt and pepper brings everything into balance. The whole mixture chills in the fridge for at least 30 minutes, giving the flavors time to meld into something creamy, herby, and full of texture from all those pickle and caper bits. It's an easy make-ahead condiment to spoon over roasted fish, grilled shrimp, or crispy baked potatoes. This one is a solid pick for a Whole30 kitchen, since it's built from real, whole ingredients with nothing complicated required. Keep a jar on hand and it turns even a simple piece of fish into something special.
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Learn more →8 servings
Add the vegan mayonnaise, dill pickles, capers, lemon juice, lemon zest, fresh dill, Dijon mustard, and onion powder to a mixing bowl and stir until fully combined.
Taste and season with salt and pepper until the flavor is bright and balanced.
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