Recipe: Perfect Mike's Tangy Dill Tarter Sauce

Mike's Tangy Dill Tarter Sauce.

You can cook Mike's Tangy Dill Tarter Sauce using 11 ingredients and 6 steps. Here is how you cook that.

It's 1/2 Cup of Quality Mayonnaise.
You need 2 tbsp of Quality Sour Cream.
It's 1 tbsp of Champagne Wine Vinegar.
You need 1 tsp of Dijon Or Coarse Ground Mustard [preferably Ingelhoffers Original Stone Ground].
It's 1 Pinch of Sea Salt & Fresh Ground Black Pepper.
You need 1 tbsp of Fresh Lemon Juice [+ reserve wedges upon serving].
It's 1 tbsp of Fresh Minced Green Onions.
You need 2 tbsp of Fresh Dill [+ reserves for garnish].
You need 2 tbsp of Clausens Dill Pickle Halves [the best, crispiest brand out there - found in chilled section of your supermarket].
Prepare 2 tbsp of Shallots Or Purple Onions [fine minced].
It's 1 tbsp of Chilled Capers.

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!.