DIP ESSENTIALS: DILLY DILL DIPPING SAUCE

Dip Essentials: Dilly Dill Dipping Sauce image

Provided by Andy Anderson !

Categories Dips

Time 10m

Number Of Ingredients 10

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PLAN/PURCHASE
1/2 c mayonnaise, plain variety
3 Tbsp brown mustard, i prefer grey poupon
1 1/2 Tbsp pickle relish, dill variety
1 Tbsp dill weed, finely chopped
1 tsp rice wine vinegar
1 tsp hot sauce, i prefer frank's
1 tsp dehydrated onions, ground to a powder
1/4 tsp white pepper freshly ground
1/4 tsp smoked spanish paprika

Steps:

1. PREP/PREPARE
2. I do not usually add salt to this recipe; however, the option is yours to choose. Remember good chefs, taste their food before serving, and season accordingly.
3. If you have the time, this recipe really benefits from spending the night in the fridge. It gives the ingredients a chance to get to know each another.
4. Not all hot sauces are created equal. The reason that I like Frank's Hot Sauce so much is that it is not as screamingly hot as other brands, and it has this unique vinegary taste to it that compliments recipes, such as this one. If you are using another type of hot sauce, add a small bit at a time, and then taste. You can always make it hotter, but it would be extremely difficult to reverse the heat.
5. I love the flavor that smoked Spanish paprika brings to this dip; however, you do not have that brand, use whatever one you have handy.
6. Gather your Ingredients (mise en place).
7. Add the ingredients to a small mixing bowl.
8. Thoroughly mix all the ingredients together, and do a final tasting for proper seasoning.
9. Store in a tightly sealed glass container in the fridge, until ready for serving.
10. Chef's Note: If properly stored, it should stay fresh for 7 - 10 days.
11. PLATE/PRESENT
12. I love serving this sauce with chicken tenders, but I think it would also work drizzled over a nice sautéed piece of trout. Enjoy.
13. Keep the faith, and keep cooking.