Try this great sauce with any “fishy” recipe – including our fish tacos recipe.
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- 2/3 C mayonnaise (eggless)
- 2 Tbsp dill pickle relish
- 1/2 tsp dill weed (dried)
- 1 Tbsp yellow onions (diced)
- 1 garlic clove (minced)
- 1/4 tsp paprika
Combine all of the ingredients in a medium bowl until well mixed; refrigerate for at least one hour prior to serving.
Cover and store in the refrigerator for up to one week.
© Mainly Vegan LLC