There are some recipes that you plan and test over and over, and then there are recipes that just happen. This sauce falls squarely into the second category.
So why is it called the secret sauce? Honestly, I could not find a better name for it. I thought about calling it a burger sauce, but that did not feel right because it does so much more than that. Maybe one day I will come up with a better name. If you have an idea, let me know in the comments.
The very first time I made this sauce was for salmon burgers. And not just any salmon burgers, but the best salmon burgers you will ever have. Every time I made them, I would whip up a slightly different version of this sauce. Sometimes more dill, sometimes extra lemon, sometimes a little more Old Bay. Over time, it became the one thing I could not skip.
When it came time to put together my Five Sauces lineup, I knew this one had to be included. It was already doing too much heavy lifting in my kitchen to leave it out.
This Creamy Old Bay Dill Secret Sauce is bold, tangy, herbaceous, and just rich enough without being heavy. It is incredible on seafood, especially salmon, shrimp, and crab cakes, but it does not stop there. It is just as good on burgers, as a dip for fries, or even thinned out slightly and tossed with a simple salad.
In a lot of ways, this sauce plays a similar role to my green sauce. It is one of those versatile sauces that quietly upgrades everything it touches. If you are new to the way I cook, this is exactly the kind of recipe that fits into my Pantry-First Method, where a small handful of sauces helps you decide what to make all week long without overthinking it.
Why This Sauce Works
What makes this sauce special is balance. You get richness from the mayonnaise and crema mexicana, brightness from lemon juice, briny pops from capers, and that unmistakable savory depth from Old Bay seasoning. Fresh dill ties everything together and keeps the sauce feeling fresh instead of heavy.
There is also no cooking involved. Everything comes together in one bowl, which means you can make it in under ten minutes and focus your energy on whatever you are serving it with.
If you enjoy sauces that feel intentional but effortless, this one is right at home alongside my Creamy Greek Sauce and the Green Sauce from the Five Sauces collection.
Ingredients and Smart Substitutions
Mayonnaise forms the base of the sauce and gives it body. Use a good quality mayo here. It really makes a difference.
Crema mexicana adds a gentle tang and softens the richness. If you cannot find it, Greek yogurt or sour cream both work beautifully. Greek yogurt will give you a slightly tangier, lighter sauce, while sour cream keeps it closer to the original.
Dijon mustard adds acidity and a subtle bite without overpowering the sauce.
Capers bring salinity and a little texture. Finely chopping them ensures they blend evenly.
Fresh dill is essential. Dried dill will not give you the same brightness.
Lemon juice wakes everything up. Fresh squeezed is best.
Old Bay seasoning is the backbone. It gives the sauce that seafood-friendly depth that makes it instantly craveable.
Garlic adds sharpness and complexity. Grating it helps it melt into the sauce.
Black pepper finishes it off.
How to Make Creamy Old Bay Dill Secret Sauce
Start by adding all of the ingredients to a medium mixing bowl. Whisk until smooth and fully combined. Take a moment to taste it. This is where you can adjust. Maybe you want a little more lemon or a touch more black pepper.
Once it tastes right, cover the bowl and refrigerate for at least thirty minutes. This resting time matters. The flavors deepen, the garlic mellows, and the sauce thickens slightly.
If you are making this ahead for a gathering, it actually gets better after a few hours in the fridge.
A sturdy whisk and a good microplane make this process even easier. I use my go-to whisk and microplane constantly for sauces like this.
Ways to Use This Sauce
This sauce shines with seafood. Spoon it onto salmon burgers, grilled shrimp, crab cakes, or fish tacos.
It is also excellent on classic burgers. Spread it on the bun instead of ketchup or mayo and let it do the work.
Try it as a dip for fries, roasted potatoes, or even raw veggies on a hosting board.
You can thin it slightly with a splash of water or lemon juice and use it as a creamy salad dressing.
If you love sauces that multitask, this one earns its spot right next to the Green Sauce and Creamy Greek Sauce in your fridge.
Storage and Make-Ahead Tips
Store the sauce in an airtight container or glass jar in the refrigerator for up to 14 days. I like using clear glass jars so I can see what I have at a glance.
This is a perfect make-ahead sauce for hosting. Make it the day before and let it chill overnight.
FAQs
Can I make this dairy free
Yes. Use a dairy free mayo and replace the crema with a dairy free yogurt alternative.
Is this sauce spicy
It has warmth from Old Bay but is not spicy. You can add a pinch of cayenne if you want heat.
Can I use dried dill
Fresh dill is strongly recommended, but if you must, use about one tablespoon dried.
What else can I add
A splash of pickle juice or a pinch of smoked paprika works well.
Final Thoughts
This Creamy Old Bay Dill Secret Sauce is one of those recipes that quietly becomes part of your routine. It started as a sauce for salmon burgers and ended up as a core player in my Five Sauces approach.
If you make it, I would love to hear how you use it. And if you come up with a better name than secret sauce, please tell me.
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Creamy Old Bay Dill Secret Sauce
Equipment
- Medium mixing bowl
- Whisk
- Microplane or fine grater
- Chef’s knife
- Cutting board
- Airtight storage jar
Ingredients
- ½ cup mayonnaise
- ¼ cup crema mexicana
- 1 tablespoon Dijon mustard
- 1 tablespoon capers finely chopped
- 3 tablespoons fresh dill finely chopped
- 1 tablespoon lemon juice
- 3 teaspoons Old Bay seasoning
- 2 small garlic cloves grated
- Black pepper to taste
Instructions
- Add all ingredients to a medium mixing bowl.
- Whisk until completely smooth and evenly combined.
- Taste and adjust seasoning with additional black pepper if needed.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
If crema mexicana is unavailable, substitute Greek yogurt or sour cream.
This sauce thickens slightly as it chills.
Excellent as a seafood sauce, burger spread, salad dressing base, or dip.
Rufus Dewanou says
The Colorful Pantry