How to make tartar sauce

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How to make tartar sauce
Homemade tartar sauce. (Jupiterimages/ Images)

There’s nothing like a thick, creamy, texture-rich tartar sauce to complement fresh-from-the-oven, buttered salmon or piping hot, fried catfish. Here’s a simple recipe for a restaurant-quality tartar sauce you can whip up in minutes, at home.

The preparation time is just 10 minutes and it yields 300g (2 1/ 2 cups).

Skill level:

Things you need

  • 55g (2 Oz) dill pickles, finely chopped
  • 28g (1 Oz) onions, finely chopped
  • 28g (1 Oz) chopped capers
  • 260g (2 cups) mayonnaise
  • 1 tbsp parsley, finely chopped

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  1. 1

    Chop the pickles and onions very finely with a knife or food processor.

  2. 2

    Chop the capers if they are large. Otherwise, cut them in half, or leave them whole for an extra crunchy texture.

  3. 3

    Press the liquid out of the pickles and capers so that they don't make the sauce too watery. To do this, place the pickles and capers in a colander with very small holes and press a few paper towels firmly on top to soak up the excess water.

  4. 4

    Combine all ingredients in a mixing bowl and mix well using a whisk or spoon. The consistency should be textured, but creamy.

  5. 5

    Chill for at least an hour before serving.

Tips and warnings

  • Don’t just think fish; try your homemade tartar sauce on chips, chicken and as a hamburger spread, too.
  • Try replacing the dill pickles with sweet pickles for an entirely different, yet equally delicious, taste.

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