Our families love to ‘dip’…and this sauce is an incredible contestant in the ‘dipping’ world. Tarter sauce is normally known for dipping different fish and seafood options. However, this recipe is so incredibly fresh and consists of ingredients that make this dip suitable for many foods!
Go ahead and mix it with not only your seafood and fish options, but also vegetables, and many different protein sources.
Be adventurous and give it a try with something different this week. Truthfully, this dip is so delicious, you could simply eat it on it’s own!
As always CUT style, we love offering options in the kitchen to empower cooks at all levels. This recipe is easy and uses ingredients you probably have in your fridge or spice cupboard.
We usually suggest using fresh herbs when possible. Especially in the summer months when gardens are in full bloom and the greens are at their peak. However, in the days we’re living right now with quarantine and social distancing, several trips to the grocery store or to a farmers market are out of the question.
It’s absolutely alright to use the dried variations and we guarantee your dip will still be delicious.
Find a jar or container that seals and lets start mixing!
Once all your ingredients are added, close up your jar or container and give it a shake. Ensure everything is combined well and start dipping! This dip lasts well in the fridge. Make ahead and use it throughout the week. In fact, after letting it sit allows the flavours to only infuse further.
Tarter SauceCourse: Dips, SaucesDifficulty: Easy
This sauce only gets better with time. Make ahead and use with the typical fish and seafood fare…or be adventurous, this dip pairs well with almost everything!
1/2 cup mayonnaise
1/2 cup sour cream
2/3 cup pickles, diced small
2 tbsp green onion, diced small
2 tbsp fresh dill, chopped fine
1 tbsp tarragon, chopped fine
2 tbsp lemon juice
- In glass jar or container with lid, combine all the above ingredients.
- Shake well or stir to ensure everything is well combined.
- Allow flavours to infuse for at least an hour before serving.
- This dip stores well in the fridge. Make a double recipe to start…you’ll wish you had.
- Happy dipping!
Stacey and Meg