Tartar Sauce
I realize that most people purchase commercially prepared tartar sauce … I certainly have. But last night for an impromptu fish fry, I didn’t have any so I made my own. I don’t think I will ever purchase it in a bottle again! What a difference and I wasn’t the only one who noticed. Everyone wanted to know what brand of tartar sauce I served. Add to the taste and compliments the ease of preparation and you’ve got a winner that will change your next fish dinner.
Tartar Sauce
Yield: About 1-1/3 cups
1 cup mayonnaise
1/4 heaping cup chopped pickles (I used home canned bread & butter pickles)
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon garlic or onion salt
1/4 teaspoon black pepper
In a medium bowl, stir together the mayonnaise, pickles, lemon juice, mustard, salt and pepper. Cover and refrigerate at least 30 minutes before serving.
Note: If you like tartar sauce not as thick, thin with a couple of teaspoons of pickle juice.
Haute Flavor 