There’s not a lot you can say about tartar sauce, other than it tastes pretty darn good on most seafood.
It’s no newcomer to culinary history either—it’s been found in cookbooks since the early 19th century. It has a mayonnaise base and is traditionally mixed with a pickle relish. While it tastes great on fancy cuts of expensive fish fillets, it tastes just as good on a deep fried fish stick.
The sons may prefer to slather theirs in ketchup (blech!), but pass me the tartar sauce please. Since the hubs and I are the only ones who eat it, we were never using a full bottle before the expiration date and since throwing things out/wasting food gives me migraines & makes me twitch, I decided to stop buying it. It’s so much easier to just mix up a little myself, as needed, an hour before dinner.
This simple recipe is perfect for dressing up your next fish dish, whether it be for your fried catfish, grilled fish, crab cakes, tuna cakes, or birthday cakes! Just kidding about the birthday cakes, I think. But totally not judging if you’re into trying that.
- 1 cup quality mayonnaise
- 2 tbsp lemon juice
- 2 to 3 tbsp finely chopped dill pickle, or dill pickle relish
- 1 tsp. dried dill weed
- 1/4 tsp pepper
- Add all the ingredients to a bowl, stirring to completely incorporate. Refrigerate for at least an hour before using.
Photos updated 5/29/16