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Depending on the dish, I will add pickle juice to loosen up the sauce until it flows sort of like lava. I then make a generous puddle on the plate and plop the fish on top. It’s really great for maximum tartar coverage! Does well when plated with roast new potatoes (or tater-tots in a pinch). Garnish with a sprig of parsley and you’re golden! BTW, Hellmann’s olive oil mayo and Bick’s baby dills with garlic – if you don’t have Bick’s in the states, I think Amazon? they’re a really good pickle!
Dear Elise, I have so many cookbooks, yet I tend to go to the Internet to search for recipes. Go figure! Today I found your tartar sauce recipe, and will be trying it tonight. So many recipe websites contain way too much information, and your few introductory paragraphs were just perfect! No need to include the history of the use of tartar sauce, etc. Thanks for your site; I’m bookmarking it right away!
Perfect. I’ll try some garlic next time.
No tartar sauce is complete without Worcestershire sauce and fresh or dried dill. I might try this but will definitely be tweaking it~
Thanks for this.I am making this tonight with chopped Silverstone onions and chopped chives.
I will be using it with oven baked chilli wedges and ribeye steak.
Fabulous recipe. I didn’t have capers or scallions, so I used a bit of extra pickle and a half an anchovy along with a handful of minced sweet onion. Fresh lemon juice makes so much difference. My husband likes parsley so I added a little fresh parsley, minced. Tartar sauce should NOT be sweet. NOT NOT NOT. Ew.
I’m getting ready to make a gallon of tarter sauce for the church’s annual fish fry and was looking for hints so I am appreciating the comments on here. My dad always made tarter sauce whenever we had fish but he didn’t use a recipe so I have had to try and figure it out as an adult without him around any more. I use Miracle Whip, sweet relish, onion, lemon juice, sugar, and mustard. I have to do it by guess as to how much of each one and do a taste test until it is close enough. I may experiment and try a couple different things.
I am crazy about a good tarter sauce. Store bought just gets you by. Years ago at The Big Time Diner in Mobile, AL, I tasted the best EVER! Because of me, they sell it by the pint! Have always wanted to make my own and now I will try. I also LOVE Worcester Sauce, so I know there will be some in mine. Tarter sauce is also good on a baked potato. The pints of tarter sauce I buy have never gone bad, even after 2-3 months. It turns yellowish at the fringes as it ages and I just stir it back in. Never a problem. Lemon juice is a preservative.
This really is a phenomenal recipe for tartar sauce; it beats, hands down, any of the other recipes I’ve read.
Miracle whip? Sweet relish? No. Just….no. Tartar sauce is not sweet…it is tangy and complex, and sets off the taste of the fish exquisitely. Um…and french fries too, as I must admit I dip my fries in tartar sauce.
The capers, hot sauce, shallots and scallions make the difference.
Thank you for sharing this recipe.
This recipe was so easy to make that my 8 year old daughter whipped it up for our dinner tonight. We didn’t add the capers and we only put 2 drops of hot sauce but it still tastes great.Thanks for the recipe. We won’t be buying the store brought stuff anymore! ☺
My Mom makes her own mayo and sauces. Hers is similar, using mayo made with xtra virgen olive oil, a garlic clove and lemon juice, with crushed tarragon along with the rest of the ingrdients. For fish tacos, she uses the garlic, lime juice, and 2 chipotle chiles along with some cumin, cilantro, and a touch of crushed oregano. We call it her secret fish sauce, and we use it on sandwiches too. Sometimes when we are in a spicy mood, she adds chopped pickled jalapenos to it. She sometimes whisks in yogurt (home made too) half and half. I like to wisk in more lemon or orange juice to thin it out and use for dressing on salad greens. Mom makes the best fish as it turns out perfect always! ( no matter what the sauce)!
No fail tartar and is great & easy. onions,sweet,dill relish and lemon pepper add mayo to how you like it. Chunky is great.
Thanks for the all the great recipes, and all the wonderful ideas on this site.
I haven’t bought tartar sauce in over 8 years since I took a crack at making my own. I always use sweet pickle relish, good mayo, cayenne pepper, lemon juice, and don’t forget the DILL! Dill is so appropriate for fish, kind of like basil and tomatoes.
And, as for fridge-shelf life, I haven’t had any issues keeping it ‘safe’ for 2+ months.
This is THE BEST tartar sauce in the world! I have to keep a jar of it in the fridge at all times for my family. It goes on our sandwiches, we use it as a dip (goes great with steamed artichokes!), and of course with our seafood! Thank you so much, Elise for sharing!!
My Grandma’s special tartar sauce recipe adds Worcester sauce!
I worked at my aunt’s and uncle’s Dairy Queen in the late 70s. They were an independent store and my aunt made the tartar sauce for the fish and chips-the best in town. I still make it: it has mayonnaise, vinegar, pickle relish or chopped pickles, and salt and pepper. Maybe a little sugar to get the balance of acidity and sweetness. And I loved it with the fries as well-my aunt’s DQ also featured handmade french fries. I’ve also added a little dill to it. Those were the days; now the local french franchise doesn’t serve fish and chips anymore, but I make them at home. Won’t do fish and chips any other way. People always asked for extra tartar sauce for the fries.
Tartar Sauce should last refrigerated as long as 2 weeks, if you have put freshly chopped grn onions, scallions, or herbs in it. If there are no fresh items, it will last much, much longer. Mayo has lemon juice and/or vinegar it it. Then you are adding lemon juice and pickles to the mix…..nothing there to spoil. Bacteria does not like this highly acidic atmosphere. Most food borne illnesses are a result of lack of cleanliness, rather than the food itself. It’s simple, both the *food preparer* and the *food consumer* need to wash their hands well!
Elise, thank you for this great recipe for tartar sauce. I made it last night to go with some fresh fillet of sole. This will be my go-to recipe for tartar sauce from now on. The only different thing I did was use half mayo and half yoghurt to lighten it up a bit but kept everything else the same. It is really tasty. We also really liked your fish cake recipe (which I’ll probably make with our leftover sole).
Awesome recipe for both this and the crab cakes. My 18 year old seafood hating son really enjoyed them!
Instead of just pickles, I chopped up Bellview Fancy Hot and Sweet Cucumber Chips, which are packed with hot peppers in the jar. It added a nice pop to complement the hot sauce (I used Frank’s.)
Regarding the question about how long it’s safe to store the sauce, honestly (if I can say this as respectfully as possible) we’ve gone a bit too far in our concerns about food safety in this country! Is there anything in that list of ingredients that wouldn’t be safe to store in the refrigerator or on the shelf (mustard doesn’t need to be refrigerated) for several weeks? Sure, there are fresh onions in it, but those would keep (unrefrigerated) for a long time, in their natural safe, and even when chopped, when they’re combined with all those acidic ingredients, it would be a very rare bacteria indeed that could thrive on the bits of onion in the refrigerated sauce. No way! If I made this sauce, I wouldn’t hesitate to eat it for several weeks. Even months old, I seriously doubt it would make anyone sick.
Sorry–it’s probably no big deal, but I get SO tired of seeing people so paranoid about food spoilage that they throw tons of food away unnecessarily. Get real! =)