crispy pickles
and jalapeno mayonnaise by chef zacke hawke
An American inspired, simple beer snack and a bit of a guilty pleasure for the Sharp's team... These Crispy Pickles and Jalapeno Mayonnaise is the perfect beer food combo whilst watching the football or rugby.
  • INGREDIENTS
  • METHOD

Serves 2

8 gherkins

200g gluten-free self-raising flour

100ml Sharp's Offshore Pilsner

100ml carbonated water

For the mayonnaise

50g parsley

50g rocket

10 slices jalapeno chilli

30g grated parmesan 

30ml white wine vinegar

10g Dijon mustard

Pinch salt

4 eggs yolks

500ml vegetable oil

 

Pair with: 


Sharp's Offshore Pilsner

1. Mix the beer, water and flour into a thick batter

2. Dip the gherkins into the batter and drop into a pre-heated Fryer at 180C

3. When they are puffed up and crispy, remove with a slotted spoon and place on kitchen paper to drain 

4. to make the mayonnaise, pop the rocket, parsley, jalapeno, parmesan, mustard and egg yolks into the blender

5. Blend for 1 minute until smooth, then add the vinegar

6. With the blender on low, slowly trickle in the oil until the mayonnaise becomes thick

7. Add the salt and check the taste - it may need a little more