More reasons for finger food.
Finger food doesn’t end when you grow up. The refinement and excitement continues, finding new ways to cook some of the same items. You can’t forget that dip though! The sauces are just as crucial as the warm vessel itself. Enter: Dill & Pickle Remoulade.
This sauce was created for the sole purpose of being an accompaniment to my Pastrami Chicken Wings. The zip of the pickle juice and pops of fresh dill were the perfect combination to cut through the smokey, peppery crust of that pastrami.
I had to share this. The creamy combination of dill, dijon and mayo with the fresh crunch of pickles needs to be consumed by all, and with all. Get ready to dip.
Dill & Pickle
It’s not “dill pickle”, it’s actually both elements. Crunchy diced pickles combined with absolutely fresh dill are the two stars, creating this acidic-herb explosion in your mouth.
I had a hard time naming this. Was it a real remoulade? I didn’t want to define it as just another “creamy dill sauce” and have it lost in the interwebs.
The classic Russian dressing was the base inspiration, swapping out ketchup for dijon, sweet pickle relish for freshly chopped pickles, and modifying a few other elements. The transformation ended up having it look more like a remoulade than a Russian dressing, the name really didn’t matter, it was so damn tasty.
Let’s not skimp on the mayo. You might be ambitious to make your own, and it will probably be the best, but do NOT buy cheap mayo. Quality makes a huge difference when it comes to mayo. Here are my top 2 choices:
This is a very simple recipe that will take you minutes to put together. I’ve added a few variations here to help you substitute ingredients or adjust the flavor profiles:
- Swap out mayo – I almost hesitated to put there here because the mayo has a critical role. I do recognize that many people don’t enjoy it or avoid it. Full-fat yogurt, not greek yogurt, would be my second choice. You may need to adjust the acidity and taste.
- Fresh horseradish – I didn’t add this in, but a small 1/2 tsp would go a long ways.
- Pickled Jalapenos – You could use these and the juice in place of the pickles. I’d swap out the dill for cilantro, and you’d have a Mexican flavor profile.
- 1 cup mayonnaise
- 1/4 dill pickles, finely chopped
- 2 Tbsp pickle juice
- 2 Tbsp dijon mustard
- 1 Tbsp fresh dill, chopped
- 1 tsp Worcestershire sauce
- 1 tsp paprika (optional)
- salt, to taste
- Mix all ingredients together.
- Taste and adjust. Sauce will stay fresh in fridge for up to 5-7 days.
Using a quality mayonnaise will make all of the difference. Dried dill will not have the same impact of flavor, if you use this you may need to double the amount.
Keywords: Sauce, condiment