Prep 10 mins
Cook 0 mins
Homemade tartar sauce is quick and easy. I prefer to mix mine up so it's smooth, as opposed to the chunky sort you buy - but your choice of course. I made this one day to go with #216544 and it makes more than enough for 8 people (and we like sauce!).
- 1 cup light mayonnaise, your favourite
- 6 baby pickles (or one small pickle would suffice, I use pickles in garlic as opposed to dill)
- 1 tablespoon capers
- 2 teaspoons fresh lemon juice
- 1 green onion
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon tarragon (optional)
- salt and pepper
- Add the ingredients to your blender, magic bullet or food processor and blend until smooth! Adjust seasoning with salt & pepper if required. Between the store bought mayo and the pickle you likely won't need to add salt.
- Let it sit for an hour or so in the fridge before serving.
Yummy! I used a dill pickle and whirled this in my mini food processor which usually leaves some chunks in whatever I'm making. Very nice tartar sauce. Served with fish and chips. Thanks magpie diner for a nice keeper. Made for ZWT8 - Great Britain.
I am always delighted by simple recipes for kitchen basics, and this is no exception. While not entirely made from scratch, the end product is noticeably fresher tasting than its store bought compatriot. Especially so if you prefer your tartar sauce on the chunky side - the fresh pickles really add a satisfying crunch to the proceeding. The overall taste is more pungent as well. I can only imagine how this would taste with all homemade ingredients (or at least as far as is possible.)
I was unable to find garlic pickles, so had to use regular baby dills, and I accidentally bought no fat mayo, but it still tasted great. Recommended.
This is terrific, I especially enjoyed the mustard addition. To my knowledge I've never had it in tartar sauce before. I like the chunks so didn't whizz mine and it took my plain pickerel to a higher plane. Yum.