A tangy and creamy sauce perfect for pairing with smoked salmon or as a dip for fresh veggies.
In a mixing bowl, combine the Dijon mustard, prepared mustard, and sour cream until smooth.
Ensure the sour cream is at room temperature for easier mixing.
Add the fresh dill, juice of the lemon, salt, and black pepper to the mixture. Stir well to combine.
Roll the lemon on the counter before juicing to extract more juice.
Drizzle in the honey and whisk until fully integrated.
Taste the sauce and adjust the sweetness or seasoning as needed.
Transfer the sauce to an airtight container and refrigerate for at least 2 hours before serving.
Letting the sauce rest allows the flavors to meld together beautifully.
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