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Tartar Sauce

This tangy and creamy homemade tartar sauce recipe is so easy to make and much better than any store-bought version. Serve it with baked or fried fish and crab cakes.

Tartar Sauce

After years and years of making it, I think this version is our very favorite variation of homemade tartar sauce that was inspired by a recipe I found on The Recipe Critic. Some people love capers and Dijon mustard in their tartar sauce but my daughter and I prefer a more simple and tangy version with lots of acid from the pickle juice & lemon juice. Since we really love tartar sauce, I always make up a small batch for the two of us when I make salmon, halibut, fish sticks, razor clams, fried oysters, or crab cakes.

Tartar Sauce

How to Make Tartar Sauce

In a small bowl, combine the mayonnaise, pickles, fresh dill, shallot, garlic, pickle juice, lemon juice, lemon zest, sea salt, and freshly cracked pepper, to taste; mix until well combined. Cover and refrigerator for at least 1 hour before serving.

Store sealed in an airtight container in the refrigerator. It should last a week or longer.

Tartar Sauce

Tartar Sauce

Prep Time: 10 minutes
Total Time: 10 minutes
Course: Condiment
Cuisine: American
Servings: 1 cup +
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 1 cup mayonnaise
  • 2 tbsp dill pickles, minced
  • tbsp fresh dill, chopped
  • 2 tsp shallot, finely minced
  • 1 large clove of garlic, minced
  • 2 tsp dill pickle juice
  • Juice & zest from 1/2 lemon
  • ¼ tsp dried mustard
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • In a small bowl, combine the mayonnaise, pickles, fresh dill, shallot, garlic, pickle juice, lemon juice, lemon zest, dried mustard, sea salt, and freshly cracked pepper, to taste; mix until well combined.
  • Cover and refrigerator for at least 1 hour before serving. 
  • Store sealed in an airtight container in the refrigerator. It should last a week or longer.
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