Tartar sauce is pretty common particularly with fried seafood. We don’t think that’s a surprise to anyone. But, have you ever tried making it yourself, or realized that bottle in your fridge was 6 years old and had stuff growing in it, or maybe you just didn’t have any on hand at all? Whatever the scenario we think once you make this Easy Homemade Tartar Sauce you’ll forget about the store bought stuff!
We’ll jump right in so you can enjoy this wonderful condiment sooner rather than later.
Preparation: Easy Homemade Tartar Sauce
In a pinch you might be able to get away with some mayonnaise, relish, and a squirt of lemon juice. Once upon a time we used to quickly make it that way in our restaurant days while serving tables and a customer would request a side of it (we didn’t make or keep this condiment on hand at this particular restaurant). This version steps up the game a little bit and it’s worth it.
The addition of capers, shallot, Worcestershire, and Dijon mustard add extra depth of flavor and some nice umami.
Prepare the ingredients as described. You can probably cheat on the prep by tossing the shallot, capers and some lemon juice in a food processor if you aren’t feeling excited about chopping. Combine the ingredients well and we recommend refrigerating for at least an hour, or better yet overnight, to let the flavors come together.
The first time we made this we tasted it right away and thought it to be a bit boring. Time is your friend to get a perfect tartar sauce. Feel free to tinker with the flavors to suit your needs. Check back for our homemade fish and chips recipe coming soon 🙂
If you liked that, try this…
If you like making homemade sauces, condiments, and marinades. Check our others out here!
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Homemade Tartar Sauce
Ingredients
- ½ cup Mayonnaise
- 1 tbsp. Capers, chopped
- 1 small Shallot, minced
- ½ Lemon, juiced
- 1 tbsp. Sweet Pickle Relish
- 1 dash Worcestershire Sauce
- 1 dash Dijon Mustard
- 1 dash Fresh Ground Black Pepper, optional
Instructions
- Combine all ingredients together in a bowl. Refrigerate until use.
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