Prep 10 mins
Cook 0 mins
This is a great tartar sauce to go with fish, seafood, sandwiches or even on baked potatoes. I got the inspiration for it from "The Essential Seafood Cookbook" by Murdoch Books, but I tweaked it a fair bit too! I prefer to use my Best Ever Homemade Mayonnaise, but most whole egg mayos will do the job. You can vary the amounts depending on taste, but it's very hard to mess it up, even when you forget an ingredient or two, as I often do!
- 177.44 ml mayonnaise
- 1 medium scallion, finely chopped
- 29.58 ml fresh dill, finely chopped
- 14.79 ml capers, finely chopped
- 29.58 ml fresh parsley, finely chopped (optional)
- Put the mayonnaise in a bowl.
- Add all other ingredients and stir until thoroughly mixed.
- Dried dill can be used instead of fresh dill, but halve the amount.
- Serve cold or room temperature with fish, or indeed anything you think it may go with!
Quick, easy and nice flavor. I did add about an extra tablespoon of lemon as we like ours with a good tang. Served with Real English Fish and Chips With Yorkshire Beer Batter I think I'd have enjoyed it with the dill pickle relish too. But good as it stands.
This is the best tartar sauce ever! The only change I made was to add 1 tsp DILL pickle relish. This may be because I didn't have enough fresh dill, though. It was wonderful. Even Gato ate it and he doesn't like tartar sauce! If you like spicy consider adding 1-3 chopped chipotle (in adobo) chiles. That was GREAT also!
C'est formidable! This is one of the BEST tartare sauces I have made! I mean it - I always make my own, which is slightly lighter with half creme fraiche added to the mayonnaise - but this one is amazing. It's the capers that make a tartare sauce and this was excellent. I resisted the temptation to add creme friache as well as mayonnaise, nut I did make my own mayonnaise for this sauce. I had NO fresh dill - it's finished now, so I had to use dried - it was fine. Thanks for such a great AND classic sauce recipe. Made for PAC Autumn 2007 and many times in the future I am sure! Merci beaucoup, a bientot! FT:-)