Mike's Tangy Dill Tarter Sauce

Source : 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...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by MMOBRIEN

at : March 15, 2026

Step:

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!

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