So tartar sauce is one of those things that goes well on almost all white fish. It’s not a condiment or sauce that you would put on salmon, at least I’ve never tried it on it.
The beauty of this recipe is that it’s very simple and most likely you can do it with things that you already have in your pantry.
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Prepare the ingredients
Ingredients for tartar sauce
- ⅓ cup of red onion
- 1 cup of mayonnaise
- ½ cup of Claussen Dill Pickles
- Half of a lemon
Start off by chopping the onion as small as possible. You want to get it really fine. This is one of those ingredients that you can omit if you don’t like an onion.
Next, you want to finely dice the pickles. One of the things that sets this tartar sauce apart from all the others is the pickles I use.
Take the seeds out of the center of the pickle by taking a spoon and dragging it through the center and scrape the seeds out.
If you have never had the Claussen dill pickle they are incredible and I think they add a great flavor to the tarter sauce with a little bit of a garlic touch.
Mix the ingredients
Add all the ingredients into a small bowl and give it a stir. You want to be somewhat delicate so you don’t mush the pickles.
Squeeze the lemon juice out of the lemon into a separate bowl to make sure that you don’t add lemon seeds to the tartar sauce recipe.
Refrigerate the tartar sauce
Take the mixed tartar sauce and put in into your fridge. You could serve it after you prepared it but it is better when it’s chilled.
You can store it in your fridge for a few days but I would not go too long. The acid from the lemon will breakdown the ingredients.
One of the best parts of making your own tartar sauce is that you are making it without all the preservatives. That’s one of my favorite parts of cooking, you’re making things fresh and not adding all that junk that companies add to make things last a long time.
Try this on your next fish dish! You’re going to love it. Try it on my Grilled Haddock Recipe!
Tartar Sauce Recipe
Ingredients
- ⅓ cup of red onion
- 1 cup of mayonnaise
- ½ cup of Claussen Dill Pickles
- Half of a lemon
Instructions
- Prepare the Ingredients – Chop the onions really fine. Take a knife and slice the pickles down the middle and scrape out the seeds. Dice the pickles really fine.
- Mix the ingredients – Add all the ingredients to a small bowl and give it a stir. You want to be somewhat delicate so you don’t mush all pickles. Squeeze the lemon juice out in a separate bowl first so you don’t add any seeds to your tarter sauce.
- Refrigerate – Take the mixed tartar sauce and put in into your fridge. You can serve it after you prepared it but it is better when it is chilled with your fish.