Real tartar sauce

Tartar sauce is a popular accompaniment to many kinds of seafood. I think it’s used way too much, to cover up the (non)taste of crummy seafood such as fishsticks or fillets that are not fresh. Be that as it may, it is tasty in certain situations. It’s easy to make so you might as well do it right rather than rely on the pre-made commercial stuff,.

Tartar is a mayonnaise-based sauce and there is no single “best” recipe. If you’re up for making your own mayo, all the better, but there are some commercial brands that are fine, such as Hellman’s/Best Foods (same product). The recipe is quite adaptable as you will see. But it should not be sweet so no sweet pickle relish PLEASE!

  • 1 c mayo
  • 1/4 c finely minced capers OR cornichon (those small really sour pickles)
  • 1 TB finely minced shallots OR scallion whites
  • 1 tsp grated horseradish OR Dijon mustard
  • Couple twists of the pepper mill
  • Squirt of lemon juice

Mix all together and allow the flavors to meld for a while. Serve at room temperature.

Explore posts in the same categories: Miscellaneous, Sides

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