Prep 10 mins
Cook 0 mins
Your fish is begging for this wonderfully creamy and tasty tartar sauce. Perfect with my fool-proof crispy Beer Battered Cod recipe(#138647). A sure hit... you can omit the capers...although that would be a crying shame. Enjoy!
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 scallion, including green top chopped
- 1 1⁄2 teaspoons lemon juice
- 2 tablespoons chopped dilled gherkins
- 1 tablespoon chopped capers
- 2 tablespoons chopped fresh parsley
- fresh ground black pepper
- Combine all ingredients with a pinch of salt and a pinch of pepper.
- Use immediately or put in a jar with tight sealing lid and store in refrigerator.
I didn't think I'd like such a tangy tartar (not my usual choice), but after it sat a while, it just got better & better. I served it with Crispy Tilapia (#47391) as suggested by someone else & it made that recipe even more outstanding. And yes, the capers really make it. BTW, I finally figured out how to "chop" those little suckers that kept rolling off or flying off my cutting board. I put them in a ZipLock bag & took the smooth side of my meat mallet & smashed them up. It worked great. Thanks for sharing this great recipe.
I was making fried fish for dinner tonight, and when I went to the fridge to look for tartar sauce, it was all gone! I checked a few recipes to try and make one from scratch, and yours looked really good so I chose it. I had all the ingredients on hand, it took only a few minutes to make, and I put it in refrigerator for the flavors to meld as I started to prepare dinner.... Well, your recipe made the best tartar sauce I have ever had. It was so smooth, creamy and fresh-tasting. SO much better than the stuff in a jar -- I'll never buy store-made tartar sauce again. Yours is the one I'll be serving from now on!
Yum! I served this with cod and my family gobbled it up. I did not have gherkin pickles so I used sweet pickle relish and I did not have fresh parsley so I used a little fresh thyme instead....delicious! The name of this sauce says it all.