1 cup mayonnaise
1 tablespoon thinly sliced fresh chives
2 tablespoons chopped dill pickles
1 tablespoon capers, drained
1 large hard-cooked egg, peeled and chopped
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon dill pickle juice from jar
1/4 teaspoon dried tarragon, basil, or parsley
1/8 teaspoon ground cayenne
Salt and pepper to taste
Stir together mayonnaise; chives; chopped pickles; capers; egg; lemon juice; pickle juice; dried tarragon, basil, or parsley; and ground red pepper in a small bowl. Add salt and pepper to taste. Cover and chill 30 minutes before serving. Refrigerate up to 3 days.
1 cup Greek yogurt
1/3 cup loosely packed fresh mint leaves, finely chopped
1/4 cup sour cream
1 garlic clove, pressed
1 tablespoon fresh lemon juice
1 medium cucumber, peeled, seeded, and chopped
1 teaspoon kosher salt
Stir together yogurt, mint, sour cream, garlic, lemon juice, cucumber, and salt. Serve immediately or chilled.
Refrigerate up to 2 days.
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1 teaspoon smoked paprika
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
Stir together mayonnaise, chili sauce, ketchup, lemon juice, paprika, Worcestershire sauce, hot sauce, salt, garlic powder, onion powder, dry mustard, and pepper. Cover and chill 30 minutes before serving. Refrigerate 1 week.
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
1/2 cup buttermilk
1/2 cup of sour cream
4 tablespoons lemon juice
Zest of 2 lemons ( about 2 tbsps.)
1 teaspoon of vanilla
Pre-heat oven to 300 degrees
Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.
Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.
1/4 cup butter, softened
1 1/2 cup powdered sugar
3 tablespoon lemon juice, at room temperature
Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth consistency.