Blula Sauce Recipe

Mince and Chop

Mince the garlic cloves and shallot very finely. Finely chop the capers, dill, and parsley so they distribute evenly in the sauce.

If you prefer a milder shallot/garlic presence, soak the minced shallot and garlic in the lemon juice for 5 minutes, then proceed — this will mellow their sharpness.

In a medium mixing bowl, combine the mayonnaise, Greek yogurt, and sour cream. Whisk until smooth and homogenous, scraping the sides of the bowl.

Add the Dijon mustard and honey to the base mixture and whisk to incorporate. These build a subtle tang and sweet balance.

Add the minced garlic, finely minced shallot, chopped capers, chopped dill, and chopped parsley to the base. Stir thoroughly so the herbs and aromatics are evenly distributed.

Sprinkle in the smoked paprika and add the hot sauce. Stir and taste, adjusting heat to preference by adding more hot sauce if desired.

Add the salt and freshly ground black pepper. Whisk in the extra-virgin olive oil if using; this will make the sauce silkier and slightly looser.

Taste and adjust: add up to 1 more teaspoon lemon juice for brightness, up to 1/4 teaspoon more salt, or more honey for a touch more sweetness.

Cover the sauce and refrigerate for at least 30 minutes (preferably 1–2 hours) to allow flavors to meld. The capers and herbs will infuse the base, rounding the overall flavor.

Before serving, give the sauce a final stir and taste. Adjust seasoning as needed. Keep refrigerated and use within 5–7 days.