Tartar Sauce
Mayonnaise sharpened with chopped dill pickle, capers, shallot, and lemon into a sauce for fried fish. Chopping everything fine and giving it half an hour in the refrigerator turns a mix of ingredients into an actual sauce. It keeps for a week.
- Prep10 min
- Total40 min
- Serves8
AI-generated illustration
Contains:egg
Ingredients
Method
- Chop the dill pickles, capers, and shallot as finely as you can; large pieces make the sauce hard to spread.
- Squeeze the chopped pickles in a paper towel to get rid of the brine that would otherwise thin the sauce.
- Stir them into the mayonnaise with the lemon juice, Dijon mustard, dill, black pepper, and salt.
- Cover and refrigerate at least 30 minutes before serving so the shallot mellows and the flavors merge.
- Taste before serving and add more lemon if it seems flat; pickles vary a great deal in sharpness.
Notes
- Sweet pickle relish in place of the dill pickles gives the sweeter, more familiar diner version.
- Keeps a week refrigerated in a covered jar.
