Tartar Sauce Recipe With Pickles

Name: Tartar Sauce Recipe With Pickles (3 Simple Steps)
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Ingredients: ⅓ cup of red onion; 1 cup of mayonnaise; ½ cup of Claussen Dill Pickles; Half of a lemon; 1/2 tsp black pepper

So this tartar sauce recipe with pickles 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 homemade, quick, and easy! Most likely you can do it with things that you already have in your pantry.

The dill pickles give it a great tang that your going to enjoy.

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Ingredients

⅓ cup of red onion
1 cup of mayonnaise
½ cup of Claussen Dill Pickles
1 tsp of black pepper
Half of a lemon

Equipment

cutting board
chef knife

How to make tartar sauce with pickles

1. Prepare the ingredients

All the ingredients layed out on the table

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.

I really like to use red onion because of its mild flavor. You might want to try shallots and if you do let me know how it was!

Next, you want to finely dice the dill pickles. One of the things that sets this tartar sauce apart from all the others is the pickles I use.

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.

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.

2. Mix the ingredients

Image of ingredients about to be mixed in a bowl

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.

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.

3. 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 homemade 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!

Substitutions

You can substitute the dill pickles for a dill relish.
If you want a bit of a sweeter taste go with bread and butter pickles.
Instead of a red onions use shallots.
If you don’t have any onions you can use some onion powder.

You make tartar sauce from scratch from combing mayonnaise, onion, pickles or relish with a an acid like lemon juice and some freshly cracked pepper and dill. Give it all a good mix and refrigerate it for at least a couple hours to give it a chilled taste.

There typically no raw egg in tartar sauce. If you are making your own homemade mayonnaise there is a good chance that your would be using a raw egg, but all store bought is typically pasteurized.

The best fish for tartar sauce is a white fish like haddock or cod. It is very common with fish and chips when the haddock had been deep-fried.