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My mother has created the most awesome egg-free tartar sauce ever.  In fact, it’s the best sauce.  It’s chunky and I have discovered I love it on salad.

The best part – it is so easy to make.

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My mother is the queen of non-recipes but because I love you so much, I figured out a recipe.  Just be aware that you can stray all you like.

Start with 3 dill pickle spears or 1 full pickle (it may be more pickle than this amount).

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Chop.  It’s not a fine mince but not quite a coarse chop.  Something that is manageable when eaten on top of other foods.

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Add 1 cup sour cream into a bowl and stir in the pickles.

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Add 1 teaspoon dill weed.

Don’t you love my container?  As I took this picture, I realized I have an ancient container so I thought I should clarify before you judge my dill weed consumption.  This was the last bottle of dill weed I purchased.  Actually, it may have actually come from my mother – it’s been that long.  But I discovered buying it by the pound from San Francisco Herb.  Since then, we refill this bottle and tuck the rest away.  We go through a pound every year or two but with this recipe, we may just begin to go through more.

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Mix together.  Let sit for several minutes, taste and then add salt as desired.  It has to sit to let the dill flavor meld with the sour cream.

Then eat – by the spoon full if you must (I do).

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I went to the store and bought a couple of apples and the hardest darn peach.  I cut up 1 apple and the peach to serve over greens with my sauce.  It was so good.  I went back to the store for more sour cream and another peach.  This one was not as hard but still so good.  It’s really the perfect salad.  I just wished I loved the greens as much because I bought 2 pounds.

Egg-free Tartar Sauce

1 cup sour cream
3 dill pickle spears
1 teaspoon dill weed

Chop pickles.  Mix together ingredients.  Let sit several minutes.  Season with salt if desired.

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