Mike's Tangy Dill Tarter Sauce

Name: Mike's Tangy Dill Tarter Sauce
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 Cup Quality Mayonnaise; 2 tbsp Quality Sour Cream; 1 tbsp Champagne Wine Vinegar; 1 tsp Dijon Or Coarse Ground Mustard [preferably Ingelhoffers Original Stone Ground]; 1 Pinch Sea Salt & Fresh Ground Black Pepper; 1 tbsp Fresh Lemon Juice [+ reserve wedges upon serving]; 1 tbsp Fresh Minced Green Onions; 2 tbsp Fresh Dill [+ reserves for garnish]; 2 tbsp Clausens Dill Pickle Halves [the best, crispiest brand out there - found in chilled section of your supermarket]; 2 tbsp Shallots Or Purple Onions [fine minced]; 1 tbsp Chilled Capers

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This sauce is kind of like Tarter Sauce and a Taziki Sauce had a tasty little Greek baby!

Serve this deliciously tangy chilled sauce alongside hot and crispy Fish and Chips. Or, with most fried seafoods. And, to the side of most any baked or broiled fish. Or, even within Shish Kabob Naan Bread wraps. It's also great for dipping homemade seasoned Pita Chips or French Fries in.

This recipe usually yields 1 cup tarter sauce. I typically quadruple it.

This sauce is kind of like Tarter Sauce and a Taziki Sauce had a tasty little Greek baby!

This recipe usually yields 1 cup tarter sauce. I typically quadruple it.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This sauce is kind of like Tarter Sauce and a Taziki Sauce had a tasty little Greek baby!

This recipe usually yields 1 cup tarter sauce. I typically quadruple it.

This sauce is kind of like Tarter Sauce and a Taziki Sauce had a tasty little Greek baby!

This recipe usually yields 1 cup tarter sauce. I typically quadruple it.

Saved

Ingredients

10 mins

2 servings

1/2 CupQuality Mayonnaise
2 tbspQuality Sour Cream
1 tbspChampagne Wine Vinegar
1 tspDijon Or Coarse Ground Mustard [preferably Ingelhoffers Original Stone Ground]
1 PinchSea Salt & Fresh Ground Black Pepper
1 tbspFresh Lemon Juice [+ reserve wedges upon serving]
1 tbspFresh Minced Green Onions
2 tbspFresh Dill [+ reserves for garnish]
2 tbspClausens Dill Pickle Halves [the best, crispiest brand out there - found in chilled section of your supermarket]
2 tbspShallots Or Purple Onions [fine minced]
1 tbspChilled Capers

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Steps

10 mins

1

Here's all you'll need. Make sure every ingredient is pre-chilled.
2

Authors Note: You can use Dijon Mustard or Stone Ground Mustard. I prefer stone ground but, my guests wanted to try Dijon tonight. It wasn't bad.
3

Chop your chilled vegetables.
4

Add everything to a blender and pulse. Don't puree. You'll want some chunks in your tarter sauce. Refrigerate for 1 hour. Whisk your sauce occasionally. Know it only gets better with extended fridge time!
5

This sauce goes great with crispy, homemade Pita Chips.
6

Garnish sauce with fresh Dill. Serve with lemon wedges to the side. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on March 15, 2016 07:45

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!