Homemade Tartar Sauce
A mayonnaise-based sauce with chopped capers, dill pickles, lemon juice, and Dijon mustard. Chill briefly before serving with cooked fish.
Ingredients
Sauce
- 1 cup commercial mayonnaise
- 2 tablespoons capers Drained and finely chopped
- 2 tablespoons dill pickles Finely chopped and drained; OR drained unsweetened dill relish
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- to taste salt and black pepper Taste before adding salt
Instructions
- Drain and finely chop the capers. Chop dill pickles finely, drain loose liquid, and measure 2 tablespoons; drained dill relish can replace the pickles.
- Stir mayonnaise, capers, pickles, lemon juice, and Dijon together in a clean bowl until evenly combined.
- Taste with a fresh spoon and add salt or pepper only as needed. Cover and refrigerate about 15 minutes.
- Stir briefly and serve cold, allowing around 2 tablespoons per portion. Return unused sauce to the refrigerator promptly.
Notes
Yield approximately 1¼ cups, about ten 2-tablespoon portions. Use commercial mayonnaise and ready-to-eat ingredients. Chill 15 minutes after mixing. Refrigerate covered up to three days or the earlier ingredient limit; do not freeze.