Ingredients
1/2 cups Mayonnaise
1/4 cups Sour Cream
2 teaspoons Dijon Mustard
1/4 cups Malt Vinegar
1/2 teaspoons Ground Black Pepper
1/4 teaspoons Garlic Powder
3/4 teaspoons Sugar
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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British ale-based vinegar — fish and chips, pickling, chutneys
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Glass cruet for table service — vinegar, oil, dressings
Active malt enzymes — improves bread rise, crust color, flavor
As an Amazon Associate, Foodgeist earns from qualifying purchases.
British ale-based vinegar — fish and chips, pickling, chutneys
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Glass cruet for table service — vinegar, oil, dressings
Active malt enzymes — improves bread rise, crust color, flavor
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a small bowl, add all of the ingredients and whisk together. If you find that the taste is too bitter for your liking, add a little more sugar. Serve chilled or at room temperature with potato chips, French fries, or fish sticks.