I hate tartar sauce. A phrase I often found myself saying after tasting a dab of the unappealing, white goop that usually accompanies seafood entrees at restaurants. With each order of fish ‘n’ chips, I always taste the tartar sauce thinking that perhaps one time it will actually taste good. Somehow I am always disappointed. So you can imagine the look on my face when my friend asked me to recreate his mother’s version of tartar sauce. If you are having trouble imaging this look, let me describe: mouth agape, eyebrows furrowed, face scrunched and upper lip slightly snarled. Despite my obvious disapproval, he turned to me and said, “Trust me, you’ll love this.” He was right. Creamy mayo is blended with tangy dill pickles, salty capers, fresh parsley, minced garlic and bright lemon juice. The finished tartar sauce packs a savory punch that works so well with seafood (especially crispy fried fish fillets). You could even eat this sauce with just a spoon. Continue reading for the recipe.
The BEST Tartar Sauce
Recipe courtesy of Ruth Marrs.
4 small dill pickles, finely chopped
1/4 cup flat leaf parsley leaves, finely chopped
1 tablespoon capers, drained and finely chopped
1 clove garlic, minced
1 teaspoon lemon juice
1 cup mayonnaise
Freshly ground black pepper
Combine dill pickles, parsley, capers, garlic, lemon juice and mayo in a small bowl. Mix until well combined. Season to taste with kosher salt and freshly ground black pepper.
Chill for 1 hour before serving.
Makes about 1 1/3 cups.