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
Method :
- Here"s all you"ll need. Make sure every ingredient is pre-chilled.
- 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.
- Chop your chilled vegetables.
- 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!
- This sauce goes great with crispy, homemade Pita Chips.
- Garnish sauce with fresh Dill. Serve with lemon wedges to the side.
- Enjoy!
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