Prep 15 mins
Cook 0 mins
From a Louisiana restaurant. I had to cut this recipe down because it makes a lot. I am guessing about 4 cups of sauce.
- 1 1⁄4 cups onions, chopped
- 2 3⁄4 cups celery, chopped
- 1 cup dill pickle relish
- 3 cups Hellmann's mayonnaise
- Drain the juices from the relish, onions, and celery.
- Combine with mayonnaise.
I made this today to serve with baked halibut. It's wonderful. Far better than store purchased tarter sauce. Yum
Used this with your salmon pattie recipe...I have never made homemade tartar sauce, I had no idea it was so easy, and delicious too. Thanks darling Annie!!
Miss Annie, this went great with some mahi mahi that I broiled.Served it up with some cole slaw and pinto beans and had a great meal. I liked it with the dill relish instead of the sweet relish I usually use. Thanks!