Prep 10 mins
Cook 0 mins
This is the closest I can get to the best tartar sauce I've ever eaten, at a restaurant in Galveston, TX. I don't remember the name of the restaurant, but I've been trying to copy the recipe, and I think it is just right now. It will keep about a week in the refrigerator if you rinse the sliced onions in hot water before chopping or grinding them. This will keep the sauce from turning yellow. This is great with fried fish or shrimp.
- 2 cups mayonnaise
- 3⁄4 teaspoon hot mustard
- 1⁄4 teaspoon white pepper, ground
- 1⁄4 teaspoon salt
- 1⁄2 cup dill pickle relish, drained
- 1 cup yellow onion, sliced
- 1⁄2 cup fresh parsley leaves
- 2 tablespoons capers
- Mix together mayonnaise, mustard, pepper, salt, and pickle relish.
- Grind together onions, parsley, and capers. You can use a hand blender or a food processor.
- Add to the mayonnaise mixture and mix well. Refrigerate until ready to use.
This is the 2nd best tartar sauce, I've ever had....the best is from an American Legion Fish Fry, just north of here & they won't give up their recipe....oh well.<br/>The only thing I did different here is, I added 1 Tablespoon horseradish.<br/>THANKS for sharing....a definite keeper!!!
I loved this sauce recipe. The capers made the difference and I'll always make this. Made for Football Pool 2013
I made 1/4 of the recipe and we have a a lot of that left with just the two of us using it. It was used last evening to dress some Northern Pike with great success. I especially liked the capers and will use some in tuns salad as suggested by another reviewer. Thanks Breezer :D