I made salmon patties for dinner, but they can come out a bit dry. They cry out for a sauce. Daughter Eilene has introduced me to the joys of Japanese mayonnaise. A bit of this and a bit of that and I had a tartar-like sauce to go with my fish.
Note: My first thought was to mix some of my white peach jam with Thai chili sauce—in one word: “Yuck!”
Karl’s Caper Sauce
2 Tbs. Japanese mayonnaise
1 tsp. capers, minced
½ tsp. lemon juice
Pinch lemon zest
¼+ tsp. Old Bay Seasoning
1. Put all of the ingredients in a small bowl.
2. Mix well and let it meld in the refrigerator for at least 15 minutes.
3. Serve chilled.