Recipe information
Yield
makes about 1 1/2 cups
Ingredients
Preparation
Step 1
Combine the mayonnaise, herbs, sour cream, dill pickles, sweet pickles, egg, jalapeño, onion, capers, pickle juice, lemon juice, and salt and pepper to taste in a blender or food processor and pulse to blend to a chunky sauce. Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 4 days.
Know-how: How to Tell When Oil is Sizzling Hot
Step 2
There are many instances in this book, especially for pan- and skillet frying, where instructions call for heating oil or butter until sizzling hot. Instead of using a thermometer, check the oil’s readiness by dropping in a pinch of salt or flour; if the oil sizzles when the salt hits the pan, it’s ready to go. (When frying chicken and other slow-cooking foods, it’s important to keep the oil at a consistent temperature to ensure they cook evenly; in recipes like these I always provide an exact temperature and suggest using a thermometer.)
