- 1 dl mayonnaise
- 1 dl crème fraiche
- 1 dl steinbit rum
- 1 dl red onion, finely chopped
- 0.2 dl dill, chopped
- 1/2 lemon squeezed
- 1/2 lemon zest
- salt
- pepper
Mix everything except the rum. turn the stone bits rum over carefully so that the rum grains do not get mossy, pepper but wait with the salt until the sauce has been in the fridge for about 1 day. Taste before adding salt as the rum is salty in itself so it doesn’t get too salty. Letting the sauce sit in the fridge is to bring out all the flavors from the sauce. The sauce goes very well with fish and shellfish.
