This Dill Pickle Sauce is a perfect sauce to have on hand. It can be used in so many ways. And if you like dill pickles then you will love this sauce.
Making Dill Pickle Sauce
Dill Pickle Sauce takes only minutes to prepare. It’s creamy and has lots of pickle flavour.
There is no special equipment to make this sauce. All you need is a bowl, whisk, sharp knife, cutting board, and measuring cups and spoons. No need for a blender or food processor. You will also need a mason jar or an airtight container to store the sauce in.
It also only has a few simple ingredients that you may already have on hand.
What gives this sauce its pickle flavour? The use of both pickle juice and chopped pickles gives this sauce a stronger flavour. There is also fresh chopped dill to add to that flavour. If you don’t have fresh dill, then you can add dried dill in its place, two tablespoons of dried equals the ¼ cup of fresh that is in the recipe.
When it comes to dill pickles I like to use garlic dill pickles, but your favourite dill pickles can be used. I use 5-6 pickles depending on the size of the pickles. If using baby dills, you will need about 8-10 pickles.
The use of sour cream and buttermilk adds to the tangy flavour.
Mayonnaise and sugar slightly cut the amount of tang to help balance the flavours of the sauce.
If you want a thicker sauce, use only 2 tablespoons of buttermilk and up to sour cream to 1 cup. A teaspoon of xanthan gum can be added to the sauce to thicken it up. ( xanthan gum is a thickener which is used in many sauces and salad dressings)
Uses for Dill Pickle Sauce
There are so many ways to use this sauce. We use it as a salad dressing and on wraps but there are also many other ways to use it.
It makes a great coleslaw dressing. Mixed with a bag of chopped coleslaw, it is perfect as a side or on pulled pork sandwiches.
The sauce makes a great dip for Smoked Bacon Wrapped Pickles or for fried pickles. The sauce is thin so when using it as a dip you want to dip textured food that will hold onto the sauce.
Another use is in potato salad. The pickle flavour and chopped pickles in this sauce add so much to a potato salad.
Storing the Sauce
A Mason jar is the best way to store the sauce. I like to use a large Mason jar, although it does not fill it all the way to the top. The added room at the top of the jar allows room for shaking the sauce before using it.
The sauce needs to be refrigerated and will last up to 3 weeks in the fridge. (The longer the sauce sits, the more pickle flavour comes out)
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Dill Pickle Sauce
- 1 cup mayonnaise
- ¾ cup sour cream
- ⅓ cup buttermilk
- ⅓ cup dill pickle juice
- ¼ cup fresh dill, chopped
- 2 Tbsp sugar
- 1 tsp minced garlic
- ½ tsp freshly grated black pepper
- 5-6 dill pickles, chopped
- Add all ingredients except chopped dill pickles to a bowl.
- Whisk until smooth and creamy, about 1-2 minutes
- Stir in chopped dill pickles
- Pour into a large mason jar and store in the refrigerator for minimum 1 hour.
- Shake before using