Skolans Sås

It's basically a tartare sauce, Swedish version. It's simply mayo, yoghurt, fresh dill (or dried if you let it sit for 1+ hours) and finely diced or shredded pickles.

This sauce goes great on crispy skin, pan fried fish, fish burgers, etc. Just keep it super cold (I'd even say place it on the side of the hot food)

Here's how I like to do it:

• 2/3 cup greek yoghurt
• 1/3 cup mayo (home made or Kewpie or Hellman's, not Praise!)
• 1 pickle (European style, not sweet) super finely diced
• 1 tbsp fresh dill, finely chopped
• A pinch of salt and some lemon juice (if you have it)

The longer you let it sit the better it tastes. Especially if you're using dried dill. I often make it a few hours before serving it and keep it in the fridge.

It needs to be served cold, so don't leave it out on the counter!