Creamy Lemon-Herb Sauce
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 (Makes about 1/3 cup)
Ingredients
¼ cup mayonnaise 1 small scallion, minced1 tablespoon fresh lemon juice 1 ½ teaspoons minced fresh parsley leaves 1 ½ teaspoons minced fresh thyme leaves ½ teaspoon table salt
Before You Begin
Other fresh herbs, such as dill, basil, cilantro, mint, or tarragon, can be used in place of the parsley and thyme.
Instructions
- Mix all ingredients, including pepper to taste, together in a small bowl. Cover with plastic wrap and chill until flavors blend, at least 30 minutes.
Yield
Serves 4 (Makes about 1/3 cup)Ingredients
Ingredients
Ingredients
Why This Recipe Works
For the best fish burger recipe, we used a rich, oily fish with enough flavor and fat to make a decent burger. To keep the burgers compact and intact on the grill, we found that the fish needed to be diced by hand into 1/8-inch pieces; any coarser, and they fall apart. To prevent the burgers from falling apart when flipped, we oiled both the spatulas and the cooking rack and refrigerated the burgers before grilling.
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