Recipe by breezermom
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.
Top Review by Ackman
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!!!
- 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