Categories: Sides

Ingredients

• Dip:
• 1/2 cup buttermilk
• 1 teaspoon Dijon mustard (such as Maille)
• 1 egg yolk
• One 2-inch piece fresh horseradish, peeled, coarsely chopped
• 3/4 cup blended oil
• Kosher salt and ground white pepper
• Beer-Battered Pickles:
• 1 gallon peanut oil, for frying
• 1 cup all-purpose flour, plus more for dusting
• 1 tablespoon sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• Pinch cayenne
• Kosher salt and cracked black pepper
• 1 cup pilsner-style beer
• 1/2 cup buttermilk
• 5 kosher dill spears

Directions

1. For the dip: Combine the buttermilk, mustard, egg yolk, horseradish and lemon juice in a food processor and process until the mixture forms a wet puree; add a few drops of water if needed. Drizzle in the oil until an emulsion is formed. Season with 1/2 teaspoon salt and a pinch of white pepper. Taste and add more lemon juice as needed. Chill until ready to serve.

2. For the beer-battered pickles: Heat the oil to 375 degrees in a deep-fryer or Dutch oven.

3. Whisk together the flour, sugar, baking powder, baking soda, cayenne, 1/2 teaspoon salt and a pinch of pepper. In a separate bowl, whisk together the beer and buttermilk. Stir the wet mixture into the dry mixture.

4. Pat the pickle spears dry with a paper towel, dust with a little flour and coat with the beer batter. Carefully drop the pickles into the hot oil and cook until golden brown, about 2 minutes. Season with salt and pepper. Serve with the dip.

Email to a friend | Print this recipe | Back