L&L Sauce Recipe: Tangy Garlic-Dill Condiment for Hawaiian Plate Lunch

This tangy garlic-dill condiment brings the authentic flavor of Hawaiian plate lunch to your kitchen. After testing multiple versions to capture that signature balance, I’ve perfected a simple recipe that delivers every time.

The combination of mayonnaise, ketchup, and a touch of vinegar creates the ideal base, while fresh garlic and dill add brightness. It’s the perfect complement to teriyaki beef, kalua pork, or even grilled chicken.

What you’ll love most is how quickly this comes together—just 5 minutes of mixing. The flavors meld beautifully, creating a sauce that’s creamy, tangy, and slightly sweet all at once.

Make a batch and keep it on hand for sandwiches, burgers, or as a dip for fries. This is the kind of condiment that elevates every meal.

Ingredients for L&l Sauce

Nine simple ingredients blend into that iconic tangy, creamy Hawaiian plate lunch sauce you crave.

The mayonnaise is the base here, so Duke’s or Hellmann’s give the best texture—skip the light versions. Ketchup should be the classic Heinz (no fancy organic here, it changes the flavor). Fresh garlic and dill are non-negotiable for that bright, authentic taste. Grab them from the produce section—Trader Joe’s has great fresh dill at a good price. Vinegar needs to be plain white, not apple cider or balsamic.

Out of fresh dill? Dried dill at one-third the amount works, but fresh is better. No Dijon? Yellow mustard in a pinch, though it’s a bit milder. Sugar helps balance the acidity—honey or agave can swap in, but it’ll change the flavor slightly. Want it thicker? Reduce the vinegar by half. Prefer more tang? Double it.

This keeps 1 week in the fridge in an airtight container. The flavors actually get better after 24 hours as everything melds. Freezing isn’t ideal—mayonnaise separates—but if you must, use within 1 month and stir well after thawing.

Step-by-Step Instructions for L&L-Style Sauce

This no-cook condiment comes together in minutes with just a bowl and whisk.

Step 1: Mince and Prepare Aromatics

Finely mince the 2 cloves Garlic Cloves until they form a near-paste consistency. I find that smashing them slightly with the flat side of my knife first makes mincing easier and more uniform. Do the same with the 2 tbsp Fresh Dill, chopping it finely so it distributes evenly throughout the sauce.

This step is crucial for maximum flavor infusion. The smaller the pieces, the more their essence will permeate every bite of your sauce. Fresh dill and garlic are non-negotiable here—they’re what give this condiment its signature brightness and depth.

Step 2: Combine Wet Base Ingredients

In a medium mixing bowl, add the 1 cup Mayonnaise and 0.5 cup Ketchup. I always use full-fat mayonnaise for that luxurious, creamy texture that clings perfectly to plate lunch staples. Whisk these together until completely smooth and uniform in color.

Now add the 1 tbsp White Vinegar and 0.5 tsp Dijon Mustard. The vinegar cuts through the richness, while the mustard adds a subtle complexity. Whisk again for 30 seconds until fully incorporated—the mixture should look slightly lighter in color.

Step 3: Incorporate Sweet and Spicy Elements

Sprinkle in the 1 tsp Granulated Sugar, 0.25 tsp Salt, and 0.25 tsp Black Pepper. The sugar balances the tang from the vinegar and ketchup, while the salt and pepper enhance all the other flavors. Fold these in gently with a spatula.

Now add your minced garlic and dill. Stir thoroughly for 1 minute to ensure even distribution. The sauce should have visible specks of green dill and tiny bits of garlic throughout—this isn’t just for looks; it ensures every bite has that signature flavor.

Step 4: Chill and Let Flavors Marry

Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. I know the wait is tough, but this chilling time allows all the flavors to meld together beautifully. The garlic will mellow slightly, and the dill will infuse the entire mixture.

For the best results, I recommend making this the night before you plan to use it. Overnight chilling develops the flavors even more deeply. When ready to serve, give it a good stir—the sauce might separate slightly in the fridge, but it comes back together easily.

This makes enough for 4 servings, perfect for drizzling over a classic Hawaiian plate lunch or using as a dip for crispy chicken katsu.

Perfect Pairings for These Flavors

Hawaiian Plate Lunch

This sauce was made for teriyaki beef, kalua pork, or chicken katsu. Drizzle it over two scoops of rice and a scoop of mac salad for the full plate lunch experience. I love how it cuts through the richness of the meats while adding that signature Hawaiian tang. 🌺

Sandwich Upgrades

Spread it on grilled cheese or pulled pork sandwiches for an instant flavor boost. It works especially well with sourdough bread—the slight acidity of the bread complements the sauce perfectly. I’ve even used it as a slider spread for game day gatherings.

Dipping Delights

Serve as a dip for crispy fries, tater tots, or onion rings. The creamy texture clings beautifully to anything fried. For extra flair, thin it slightly with 1-2 tsp milk to create a smoother dipping consistency.

Seafood Pairings

It’s surprisingly good with grilled mahi-mahi or garlic shrimp. The dill and garlic notes enhance the seafood’s natural flavors without overpowering them. I discovered this combo at a neighborhood market in Boston—it’s been a family favorite ever since.

Breakfast Twist

Use it as a spread for breakfast sandwiches or drizzle over home fries. The tangy, creamy flavor wakes up classic morning dishes. A little goes a long way—just 1-2 tbsp per serving adds plenty of zing.

Frequently Asked Questions