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:
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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
Chop the pickles and onions very finely with a knife or food processor.
Chop the capers if they are large. Otherwise, cut them in half, or leave them whole for an extra crunchy texture.
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.
Combine all ingredients in a mixing bowl and mix well using a whisk or spoon. The consistency should be textured, but creamy.
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.