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Tangy Crunchy Pickle Sauce
This Pickle Sauce is the perfect complement to numerous dishes, from burgers to chicken or salads. It brings a zing of freshness, and its simple preparation makes it a go-to recipe in my kitchen.
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Ingredients
number of servings
8
- 1 Cup of dill pickles, finely chopped
- 1⁄2 Cup of dill pickle juice
- 1⁄4 Cup of Dijon Mustard
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 tablespoon of fresh dill, chopped
- salt and pepper to taste
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Directions
15 min.
1. Step
Begin by finely chopping up a cup of dill pickles. It's crucial to chop them as small as possible; I find this provides the sauce with a better texture.
2. Step
After your pickles are sufficiently chopped, measure out half a cup of dill pickle juice. I recommend using the juice directly from your pickle jar – it gives the sauce a stronger, more authentic pickle flavor.
3. Step
Combine your finely chopped dill pickles and pickle juice in a small bowl. To this, add your dijon mustard. The mustard brings a delightful tanginess that pairs well with the pickles and enhances the overall flavor.
4. Step
Stir in your garlic and onion powders. These seasonings serve to deepen the flavor even more, making your sauce robust and enticing.
5. Step
Next, wash and chop up a generous tablespoon worth of fresh dill. Adding fresh herbs will give the sauce a bright, fresh quality that lifts the heavier flavors.
6. Step
Season the sauce with salt and pepper to taste. I like to add just a pinch of each, as the pickle juice and mustard already add a nice bit of saltiness and heat.
7. Step
Give your sauce a good stir until all the ingredients are well combined. You can serve it immediately, but I find allowing it to sit and refrigerate for an hour or so really lets the flavors meld together.
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