- 2 Kosher dill pickles, finely chopped
- 4 scallions, minced
- 1/2 teaspoon white pepper
- 1-1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon dried dill or 1/4 -- 1/3 cup fresh dill,
minced (large stems removed, about 1/2 cup before mincing)
- 3-4 dashes cayenne
- juice of 1 Meyers lemon, freshly picked
- 1 1/2 - 2 cups mayonnaise (Best Foods or Hellmann's)
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| If you have a small food processor, you can
put roughly chopped pickles, fresh dill, and scallions in together for mincing or fine
chopping. Then combine with the rest of the ingredients in a bowl and stir together by
hand. Chill one hour and adjust seasoning, if necessary. Best to chill overnight before
serving. It keeps for about a month, but may separate slightly--if so, stir before using.
Yield: approx. 20 oz.
BTW, I just tried this recipe at Eva's house, and her food processor is
way too fast--it pureed eveything before I knew what was happening!
Don't let this happen to you--I have an old Osterizer processor--a small
one that used to have a blender attachment that I broke or something, but
it has a "chop" setting. Don't use your processor for this
recipe unless it has a "chop" setting. Eva's processor was
a Braun, or some other German type. They're great if what you want
to do is puree quickly, but sometimes you just want to chop!
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