I’m just wondering what is your favorite recipe for tartar sauce? There’s a place local to me that has the best I’ve ever tried - it’s so damn good! I’ve tried, but they won’t share the recipe. However, the last time there, someone must have made an error while making the recipe - there was a noticeable taste of Dijon, which I never realized was even in there. So, while I make a decent version, it’s never quite up to what I want. Does anyone have a good/excellent recipe?
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Here’s my favorite, gleaned from The Food Network a couple of decades ago. Just how I like it:
1/2 c. mayo
1 T. minced capers
1/4 c. finely chopped cornichons (about 10 cornichons)
1 T. finely chopped fresh Italian flat-leaf parsley
1/2 t. fresh squeezed lemon juice
A few drops tobasco
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Thanks - I’ll give it a try. Similar to what I make, but mine turned out a little watery - maybe the dill pickles I used. Will pat stuff dry (cornichons won’t need it), and use a thicker mayo too.
I have a note on my recipe about patting stuff dry - it helps. Hellman’s mayo - natch.
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Similar and I sometimes add chopped green olives.
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It may not technically be tartar sauce, but I usually put capers in Duke’s or homemade mayonnaise, nothing more.
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Below is my McD’s clone… good for plain ol’ fried fish. But I often add other ingredients like sour cream, sweet relish, dijon, Worcestershire, etc. depending on the fish and how it’s cooked.
1/2 cup mayo (115 grams)
1/4 cup minced dill pickle (32 grams)
10-12 capers (small), minced
2 teaspoons minced white onion (10 grams)
1 teaspoon finely chopped parsley
1 teaspoon distilled vinegar
1/2 teaspoon sugar
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My mother’s continues to be my go to: equal parts diced white onion, diced sour dill pickle and half as much FRESH curly parsley. Add enough BF mayo to make a gloppy sauce. I sometimes will add a squeeze of lemon juice. This also makes an excellent base dressing a potato salad. Simple and comforting.
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Equal parts Mayo, Miracle Whip and Kewpie
Fresh dill
Diced capers
Diced dill pickles
Dash of Worcestershire sauce
Dijon mustard to taste
Lemon juice
Refrigerate at least 30 minutes, overnight preferrably.
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Thanks so much everyone! I’m going to keep plugging away at it, until I find the holy grail I’m looking for! Incorporating your ideas. Will keep you posted.
