Chef Beck's Malt Vinegar Dip

Beef Base Chef Beck Fresh Farm Produce Box Recipes


  • 1 Tablespoon oil
  • 1 Spanish onion diced
  • 1 Teaspoon minced garlic
  • 1 Cup malt vinegar
  • 1 Teaspoon beef base
  • 1 ½ Cups sour cream
  • 1 Teaspoon Dijon mustard
  • 1 Cup mayonnaise
  • Season with salt and pepper


  1. Over medium high heat, add oil and cook onions with salt and pepper until they begin to caramelize, about 5-7 minutes.
  2. Add the garlic and cook until fragrant -- but do not burn.
  3. Add the malt vinegar and beef base, let simmer until most of liquid is gone.
  4. Let cool.
  5. Add remaining ingredients.

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	Chef Beck

Chef Beck

Chef Evan Becker is a graduate of Le Cordon Bleu Culinary Institute and is currently a member of Feeser’s Sales Team. Evan has worked as an Executive Chef for Sodexo, a Sous Chef for Doubletree Resorts, and a Banquet Chef for the Fairmont in Pittsburgh. He resides in Lancaster, PA, enjoys being outside, and is a huge fan of hunting and fishing.

“The journey of a thousand miles begins with one step” Lao Tsu

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