Recipe by Petroushka
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)