Make the sauce

1 batch makes about 200 g — enough for 1 Detroit pan

1batch

Toast the unpeeled garlic in a dry pan over medium heat, turning it, until the skins blacken in spots and the cloves soften, about 8 min. Peel and mince it, then whisk it with everything else. Let it sit 30 min so the dill softens. Keeps 4 days in the fridge.

Sour cream

½ cup120 g

Mayonnaise

¼ cup55 g

Garlic cloves, toasted then mincedToasted in their skins in a dry pan

4 cloves12 g

Dill pickle brine

1 tbsp15 g

Dried dill

2 tsp2 g

Fine sea salt

¼ tsp1 g

Black pepper

¼ tsp1 g