Tartar Sauce
The ultimate creamy and tangy Tartar Sauce that elevates any fried seafood dish! Made with fresh ingredients, this sauce is customizable to suit your taste. Perfect for parties or weeknight dinners, you’ll find yourself reaching for this easy recipe time and again!
Equipment
- medium bowl
Ingredients
- 1 lemon lemon zest and juice
- 0.5 cup mayonnaise
- 1.5 tablespoons sweet pickle relish or diced pickles
- 1 tablespoon fresh dill finely chopped
- 0.5 teaspoon Worcestershire sauce
- 0.5 teaspoon Dijon-style mustard
- Salt to taste
- Pepper to taste
Instructions
- Zest and juice lemon to get 1/2 teaspoon zest and 2 tablespoons juice. Combine all ingredients in a medium bowl. Season to taste with salt and pepper (I add 1/8 teaspoon of each). Mix well, taste, and adjust ingredients to your personal preference. Refrigerate sauce (covered) until ready to use. (The flavors will intensify as it sits.) Re-stir before using.
Notes
- Note 1: I love zesting the lemon with a fine grater and then juicing with this citrus juicer.
- Note 2: Use a good mayonnaise; the better the mayo, the better the sauce will taste. I love Hellman’s/Best Foods®. The full-fat version gives the sauce an incredibly rich, smooth flavor.
- Note 3: Heinz® is my brand of choice for the sweet pickle relish. If you don’t want to use relish, finely dice bread-and-butter pickles instead!
- Storage: Store Tartar Sauce in an airtight container in the fridge. It can be kept for up to 1 week. Before serving, give it a good stir to redistribute the ingredients, as the sauce may separate during storage. If it thickens too much during storage, thin it with a drizzle of lemon juice.