Sauces & Condiments
The Atlanta Bread Company dill sauce recipe delivers that signature herby, tangy creaminess that elevates sandwiches, dips, and seafood to restaurant-quality levels. This sauce is all about balance—bright lemon, fresh dill, and a touch of garlic create a flavor profile that’s both bold and refined.
What makes it special is the emulsification process, where mayonnaise and buttermilk blend seamlessly with finely chopped herbs, resulting in a smooth, velvety texture.
With just 7 simple ingredients and 15 minutes of prep time, you’ll have a sauce that’s infinitely better than anything store-bought.
The key lies in the fresh dill, which should be finely chopped (not minced) to avoid a gritty texture, and the proper ratio of mayonnaise to buttermilk for that signature creamy consistency. This recipe is foolproof—no fancy techniques required, just attention to detail in the blending and resting stages.
Once you’ve mixed everything together and let it sit for 30 minutes, you’ll have a sauce that’s perfect for slathering on Reuben sandwiches, drizzling over smoked salmon, or serving as a dip for crispy fries.
The flavors deepen as it chills, making it even more irresistible. Store it in an airtight container in the fridge for up to 1 week, or freeze for 3 months to enjoy later.
Pro tip: For extra richness, fold in a tablespoon of sour cream or a splash of white wine vinegar for brightness. This sauce is the secret weapon behind many of Atlanta Bread Company’s most iconic dishes—now you can bring that same herby creaminess home.
Ingredients for atlanta bread company dill sauce
Seven ingredients blend into a velvety, herby sauce perfect for sandwiches and seafood.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥚 | 1 cup | High-quality, full-fat preferred |
| Buttermilk 🥛 | ½ cup | Fresh, not powdered |
| Fresh Dill Weeds 🌿 | ½ cup | Finely chopped, not minced |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, strained |
| Garlic Cloves 🧄 | 2 cloves | Finely minced, not pressed |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For richness, fruity variety |
The dill is non-negotiable here—farmers market dill has the most vibrant flavor, but grocery store bunches work too (just pick the freshest ones). Trader Joe's and Whole Foods carry excellent quality, but any bright green, firm bunch will do. For the mayonnaise, Hellmann's or Duke's are reliable, but homemade mayo (just egg yolks, oil, and vinegar) takes this to the next level. The buttermilk should be fresh—if it smells sour, grab a new carton. And that olive oil? California-grown brands like Corto or Bertolli add subtle fruity notes that complement the dill beautifully.
No fresh dill? Dried dill at half the amount works in a pinch, but the texture won't be as smooth. Short on buttermilk? Substitute with 0.5 cup milk + 0.5 tbsp lemon juice, but the sauce might separate slightly. For extra tang, add 1 tsp white wine vinegar or a splash of pickling liquid. The garlic can be roasted (microwave 30 seconds with a pinch of salt) for a sweeter, deeper flavor. And if you're feeling fancy, fold in 1 tbsp sour cream at the end for ultra-richness—trust me on this.
This sauce tastes even better after 30 minutes of chilling, so plan ahead. Store in an airtight container with a thin layer of olive oil on top to preserve freshness for up to 1 week in the fridge. For longer storage, freeze in ice cube trays—perfect for single-use portions. The flavors deepen over time, making it ideal for meal prep. Just give it a quick whisk before serving to restore that silky texture.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe because it’s that simple—just mayo, buttermilk, fresh dill, lemon, and garlic. No fancy techniques, no last-minute grocery runs. Honestly, I’ve made it while scrolling through my phone, and it still comes out bright and tangy every time.
- Bright Tangy Zing: That lemon-dill-garlic combo? It’s the kind of flavor that makes you pause mid-bite. The garlic adds a sharp punch, the dill brings freshness, and the buttermilk keeps it light—like a cool dip on a hot day. (Yes, even on a Tuesday night.)
- Dips Everything Better: Slather it on burgers, mix it into sandwiches, or use it as a potato salad base—this sauce is my secret weapon. I’ll be real: my kids ask for it more than ketchup now, and that’s saying something.
- No-Waste Pantry Hero: You’re probably already stocked with mayo and buttermilk, and a single bunch of dill stretches for multiple batches. Between us, this is the kind of recipe that turns $3 worth of ingredients into something that feels like a splurge. Leftovers? They last a week in the fridge.
Step-by-step instructions for Atlanta Bread Company dill sauce
This tangy, herby sauce comes together in minutes with just a few simple steps.
Whisk Together the Base Ingredients
In a medium bowl, combine the 1 cup mayonnaise and 0.5 cup buttermilk. Use a whisk to blend them thoroughly for about 30 seconds until smooth and fully incorporated. The buttermilk will help lighten the texture and add that signature tang that makes this sauce so addictive.
Next, fold in the 0.5 cup finely chopped fresh dill weeds using a rubber spatula. Work gently to distribute the dill evenly throughout the mixture without crushing the leaves—you want those bright, fresh notes to shine through. Set the bowl aside while you prepare the remaining ingredients.
Add Aromatics and Seasonings
In a small bowl, finely mince the 2 cloves garlic using a sharp knife or garlic press. Then, add the minced garlic, 1 tablespoon lemon juice, and 0.5 teaspoon Diamond Crystal kosher salt to the mayonnaise mixture. Stir everything together until the garlic is fully dispersed and the salt is completely dissolved.
Here's where the magic happens: The lemon juice brightens the flavors, while the salt enhances the umami depth of the mayonnaise. Taste the mixture now—it should be tangy, slightly garlicky, and fresh, but still need that final touch of richness.
Finish with Olive Oil for Depth
Drizzle in the 1 tablespoon extra-virgin olive oil while whisking continuously. The olive oil adds a velvety richness that balances the acidity of the lemon and buttermilk. Whisk for another 20-30 seconds until the sauce is perfectly emulsified and glossy.
Let the sauce sit at room temperature for 5-10 minutes before serving. This resting time allows the flavors to meld together, creating a harmonious blend of creamy, tangy, and herby notes that’s perfect for sandwiches, dips, or as a topping for roasted vegetables.
Adjust and Serve
Taste the sauce again and adjust the seasoning if needed. If it needs more tang, add a splash of lemon juice. If it needs more salt, add a pinch at a time until it’s perfectly balanced. The sauce should be bright, herby, and just slightly garlicky—no single flavor should overpower the others.
Transfer the sauce to a clean jar or airtight container and refrigerate for at least 1 hour before serving. This chilling time ensures the flavors are fully developed and the texture is perfectly smooth. Serve it on Atlanta-style chicken sandwiches, with veggie platters, or as a dip for pita chips.
Pro Tips For Making Atlanta Bread Company Dill Sauce
- STRAIN THE DILL WELL: I learned this the hard way—skipping this step leaves you with a sauce that tastes like you’re eating dill stems. Use a fine-mesh strainer or cheesecloth, then press the weeds with the back of a spoon to squeeze out every last bit of flavor. The texture stays smooth, and the taste is bright, not fibrous.
- MINCE GARLIC FINE: Don’t just chop those garlic cloves into rough bits—you want them almost paste-like. A microplane or the flat side of your knife works best. Too big? The sauce will taste like you forgot the garlic entirely. Too fine? It’ll turn bitter. Aim for somewhere in between—just small enough to disappear completely.
- THIN WITH BUTTERMILK GRADUALLY: The sauce should coat the back of a spoon but still pour easily. Start with just 1 tablespoon of buttermilk, taste, then add more a teaspoon at a time. Dumping it all in at once turns it watery—trust me, I’ve done it. The buttermilk also balances the richness of the mayo, so don’t rush this part.
- LET IT CHILL 30 MINUTES: Mixing everything together and diving in right away? You’re missing the point. The flavors meld better when the sauce sits, uncovered, in the fridge. The dill softens, the garlic mellows, and the tang from the lemon juice really comes through. Yes, it’s an extra step, but the difference is noticeable—your taste buds will thank you.
Best sauces and condiments for atlanta bread company dill sauce
Classic Pairings
This dill sauce shines on Atlanta-style chicken sandwiches, where its tangy creaminess cuts through the richness of fried chicken and crisp lettuce. I love slathering it on buttermilk-fried chicken with pickles and white bread for that iconic Southern combo.
For a lighter option, drizzle it over grilled salmon or smoked trout—the dill's freshness complements the fish perfectly. 🍗
Dipper's Delight
Use this sauce as a dip for veggie platters with cucumbers, bell peppers, and carrot sticks. It also elevates pita chips or potato wedges to party-worthy status. For a restaurant-style touch, serve it alongside creamy deviled eggs or crab cakes—the herby brightness balances the richness beautifully.
Seafood Star
This sauce is a game-changer for seafood lovers. Drizzle it over grilled shrimp skewers or blackened cod for a restaurant-worthy finish. I also love mixing it with chopped chives and a pinch of Old Bay seasoning for a Chesapeake Bay-inspired twist.
The acidity in the lemon juice helps cut through the richness of fried fish like golden fried sole.
Veggie Upgrade
For vegetarians, this sauce adds serious flavor to roasted eggplant or grilled zucchini. Toss it with quinoa salad, cherry tomatoes, and red onion for a bright, herby bowl.
It also works wonders as a dressing for cucumber and avocado salad—just thin it slightly with a splash of water or vinegar. 🥒
Sandwich Secret Weapon
Beyond chicken, this sauce elevates Reuben sandwiches (swap the Russian dressing) and pastrami on rye. For a breakfast twist, spread it on croissants with smoked salmon and cream cheese.
The key is to let the sauce sit at room temperature for 5-10 minutes before serving—this lets the flavors meld for maximum impact.
Nutrition facts
Frequently asked questions
Can I use dried dill instead of fresh?
You can substitute 1/4 cup dried dill for 1/2 cup fresh, but the texture and flavor won't be identical. Dried dill lacks the bright, fresh notes of fresh dill and can make the sauce taste slightly bitter. If you must use dried, crush it lightly between your fingers to release the oils before adding.
Why did my sauce separate?
Separation usually happens when the mayonnaise and buttermilk aren't properly emulsified or if the sauce sits too long before chilling. To fix it, whisk in 1 tablespoon olive oil and 1 teaspoon lemon juice until smooth. For prevention, whisk the base ingredients thoroughly and let the sauce rest for 30 minutes before refrigerating.
How long does this sauce keep?
Store in an airtight container in the fridge for up to 1 week. For longer storage, freeze in ice cube trays—thaw overnight in the fridge. The sauce may thicken slightly when refrigerated, so give it a quick whisk before serving to restore its creamy texture.
Can I make this sauce dairy-free?
Yes! Swap the buttermilk for 1/2 cup unsweetened almond milk + 1/2 teaspoon apple cider vinegar and use a dairy-free mayo. The texture will be slightly lighter, but the herby, tangy flavor remains. For extra richness, add 1 tablespoon tahini or avocado oil.
What’s the secret to the perfect texture?
The key is gentle folding and proper emulsification. Use a rubber spatula to fold in the dill, and whisk continuously when adding olive oil. Let the sauce rest for 30 minutes before serving—this allows the flavors to meld and the texture to stabilize. Avoid overmixing, which can make the sauce too thick.