Kick-Ass Tartar Sauce

I think my craving for fish and chips or any fried seafood dish stems from a love of tartar sauce.  The condiment rules.  Not that insipid mayo and relish concoction that comes in a jar or is served in most seafood joints – something that ranks in my food hierarchy alongside French’s yellow mustard –  but the robust flavor of tartar sauce laced with minced dill pickles, shallots, capers, parsley, and lemon juice.  My credo about sauces, dressings, and many other condiments is to make your own – salad dressings, shrimp cocktail sauce, seasoned mayo (e.g. chipotle mayonnaise).  Easy, and so much more economical AND flavorful than anything store-bought.

My go-to recipe for tartar sauce comes from Silver Palate New Basics – just whipped up a batch to have with tonight’s batter-coated fish squares from WF, and baked beans which I’ll doctor up with TJ’s barbecue sauce and maybe some bacon pieces.  Herewith my adaptation of:



Combine and chill: 1 cup Hellman’s lite mayonnaise; 2 tbsp lemon juice; 1 tsp Worcestershire; dash of tabasco; 1/4 cup finely minced cornichons or other dill pickles; 1/4 cup chopped flat-leaf parsley; 2 tbsp minced shallots; 2 tbsp tiny capers or minced larger capers; S&P to taste


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