The Best Tartar Sauce

Try my favorite condiment — The Best Tartar Sauce — on your favorite fish sandwich or seafood dish. Although I like Hellmann’s brand of tartar sauce, I’ve found that making my own version tastes better and that way I know what’s in it.

This sauce is a nice topping for my Succulent Crab Cakes as well as my Sockeye Salmon Burgers. Serve as a dollop on top or on the side.

Start with some plain mayonnaise. Stir in some finely chopped sweet onion, herbs, cornichons (French dill pickles), capers, Dijon mustard, lemon juice, salt and pepper. And chill. That’s it! Let it sit a few days and it’s even tastier. Keeps about a week in the refrigerator.

The key to this sauce is to finely mince the cornichons and capers so it’s not too chunky.

Enjoy!

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From the kitchen of A Food Lover’s Delight….

The Best Tartar Sauce

Ingredients:

2 c mayonnaise (store bought or make your own)
2 T Dijon mustard
2 T freshly squeezed lemon juice
4 T finely minced sweet onion
4 T finely minced cornichons
2 T finely minced capers
2 T finely chopped fresh tarragon
1 T finely chopped fresh dill
1 T finely chopped fresh parsley
1 t salt
Freshly ground black pepper

Method:

Stir together all ingredients in a non-metallic bowl. Store in the refrigerator for up to a week in a sealed container.

Makes about 2.5 cups of tartar sauce.

Variations: Use fat free mayonnaise. Vary the fresh herbs if you don’t have all of them, or use less if you like your tartar sauce less “herby”. Sometimes I add chives if I don’t have dill. It’s key to use the cornichons which are French dill pickles. You can find them in the gourmet aisle of your grocery store. You could substitute regular dill pickles if you can’t find cornichons.

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