100 grams red onion
1 tablespoon olive oil
½ teaspoon salt
150 grams sour cream
50 grams mayonnaise
1 teaspoon mustard
1 medium pickle
½ teaspoon white pepper
½ teaspoon dried dill
Put the red onion in a blender or a food processor and puree it completely. Sauté it on olive oil, over medium heat, for about 10 minutes, until it softens. Mix in the salt, remove from heat and let it cool down to at least room temperature. In another bowl, mix together the sour cream, mayonnaise and mustard, add white pepper and dried dill, as well as minced pickle. Drain the sautéed onion well, and mix it in with the rest of the ingredients. Leave it in the fridge to cool completely, then serve with chips or as a sauce for grilled beef or veal.
