Prep 5 mins
Cook 0 mins
Crab Cakes? Fish Sticks? Fish Sandwich? You just have to complement with tartar sauce! Why not make your own!
- 1 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon capers
- 1 tablespoon yellow onion, grated
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- salt and pepper
- 2 tablespoons chopped fresh parsley
- 1 hard-boiled egg, chopped (optional)
- Whisk together first 6 ingredients, salt and pepper.
- Before serving, stir in parsley and hard boiled egg.
Whoa! This was great! When I saw the hard boiled egg in it I was curious.I've never made it with that before. I chopped that up pretty fine before mixing it in and then we had this over some baked haddock and I loved this taste. We didn't have the fresh parsley and had to use the equivalent in dryed but overall we all really enjoyed it. Thanks for the recipe. Gonna be using this a lot this summer come fishing season.
This tartar sauce made the fishsticks proud to call themselves frozen. I skipped the egg though. Fresh parsley from the garden. Cornichons would make a good sub for the capers if you don't have capers on hand. Thanks for posting what ~Tasty~ refers to as "dip-dip"! This marks my 1,000th review on the site. Hooray!
Excellent sauce! I did omit the egg and salt. Only made 1/2 the recipe as it is only DH and myself. Absolutely loved the capers in this. This accompanied Bergy's "Newfoundland Cod Cakes". I will definately be keeping this for my fish dinners. Thank you for sharing.