Community Pick
Mom's Tartar Sauce
"Some people think tartar sauce is no big deal. But I've tasted some pretty darn bad versions (and I have yet to try a store-bought version that tastes good), so here's my favorite: my mom's recipe. The most important thing about tartar sauce, in my opinion, is that it be not at all sweet, but savory and rich instead (if you like sweet tartar sauce, this isn't the recipe for you)."
- Ready In:
- 5mins
- Ingredients:
- 6
- Serves:
-
2-3
ingredients
- 1⁄2 cup mayonnaise (Best Foods, Hellmann's, or Vegenaise)
- 1 tablespoon lemon juice
- 1 tablespoon grated dill pickle
- 1 teaspoon dried onion flakes
- 1 teaspoon chives (optional)
- balsamic vinegar, to taste
directions
- Mix together the mayo, lemon juice, dill pickles (NOT sweet pickles), onion flakes, and chives (if using).
- Stir well.
- Stir in 3-4 drops of balsamic vinegar, taste, and add more if you like.
- Serve with any kind of fish.
- Refrigerate any leftovers in tightly covered container.
- Note: although Mom doesn't add the balsamic, herself, I love it and add it regularly. Just don't tell her. ;).
Questions & Replies
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Reviews
-
Well, I really liked this AFTER I added a heaping tablespoon of sweet pickle relish. It was a little too sour for me. Thanks for sharing! -
You should put this on the shelves at the store. You will put everyone out of business! I absolutely love it, it's simple and it has NOTHING to do with the other versions I've tried(and hated). Thank you for sharing, I am steeling your recipe and making it forever mine ;) -
Hi Julesong! This is the first time I've ever made homemade tartar sauce. It was out of necessity, but I don't see any reason to buy it premade anymore. I used fresh grated onion because I didn't have dried, but that just meant I got to use it right away. It was delicious!!! -
Excellent. I added 1/2 tsp, of balsamic vinegar and it was just fine,
-
I waffled between 4 and 5 stars for this. The 5 stars were because it was made entirely from pantry ingredients which did not include fresh parsley or capers. The 4 stars was because I felt it could have been more tart. After tasting, I did add more pickles. (I didn't care for the balsamic vinegar flavor.) I would have added more lemon juice if I had not thrown out the lemon before tasting. In any case, this was certainly tasty if not the best in the world. When you are in a rush, this is the one for you.
see 18 more reviews
Tweaks
-
This was fabulous! Even my kids loved it. I used onion powder instead of dried onions, and no chives because I didn't have any. Yum!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
