Recipe by PanNan
I haven't purchased tartar sauce in many years. We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator. Note to World Tour participants - this recipe is included in the British category. Similar sauce recipes (making the mayonnaise from scratch, of course) go back to Medieval times, and have been found in British books as early as 1685. It's also wonderful served with fish and chips, if you aren't very fond of malt vinegar.
Top Review by Michelle S.
Glad to hear someone abhors sweet relish in tartar sauce. I make it the exact same way, except I use a squirt of ketchup instead of the Worcestershire sauce, I will try it your way next time. Nothing beats homemade tartar sauce, the stuff in the jars does not compare!
- 1 1⁄4 cups mayonnaise or 1 1⁄4 cups Miracle Whip
- 1 medium dill pickle (or 1/4 cup dill relish)
- 2 sprigs parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried onion flakes (or fresh)
- 1⁄4 teaspoon Worcestershire sauce
Directions See How It's Made
- Mix all together in the food processor and pulse for about 10 seconds until finely chopped, but not smooth.
- Best if refrigerated for an hour before use.
- Note: Can be made without the food processor, using dill relish or finely minced pickle.
- Lasts quite a while in the refrigerator.