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