Today’s tip comes from one of your questions. Sharon Breslin, of Frankford, Delaware asked for a recipe for a dipping sauce that would go well with fried clam strips. This is what I came up with, a twist on traditional tartar sauce.
Take some mayo, horseradish, relish and some semi-fine chopped Kalamata olive and a little chopped pimento for color. You can adjust the horseradish depending on how much heat you want.
When making dipping sauces it is important to add a little at a time depending on how much you need. Start small and “build” your sauce. This sauce will be good for up to two weeks in your refrigerator.