We all know what it is. We’ve all seen it before. It’s found on the American table as much as a European one. You might even find it in Russia, the once occupied nation of the Tartar People. Seriously, tartar sauce has been around for centuries and though its base has not strayed from mayonnaise, what is mixed in with the mayo is where we find diversity. Most tartar sauce recipes are on the sweet side and limit themselves to only accompany seafood or fish. But tartar sauce doesn’t have to be just for fish! What I like about my own version is that it is wonderful served with meats and vegetables too. Heck, this stuff would make a McDonald’s chicken nugget taste gourmet 🙂 Think creamy, salty-dilly with a touch of horseradish. It’s really delicious.
Since your mind may be struggling with the idea of using tartar sauce outside of fish, I’m going to make a batch for my 3 year old daughter to eat up with some baked breaded chicken thighs. She’s actually allergic to fish! Meanwhile, my husband and I will enjoy it on the traditional: baked breaded blue gill. Whether you make it just for fish or take it beyond, this 10 minute sauce is guaranteed to finger lickin’ good. Friends, may I introduce to you the BEST tartar (all-around) sauce I know?
Come on in to my kitchen!
Here are the ingredients. Most of them you will find in your fridge and spice rack. And no, you do not have to use a food processor. Hand mixing will do a fine job too!
Start with the prep work. Chop 2 tablespoons of red onion and set aside. Red onions are ideal for non-cooked dishes and sauces because their mildness adds flavor rather than spice. Try not to substitute white onion. We are going for the best here!
Squeeze enough juice out of a half lemon to get 1 Tablespoon and again, set aside.
Add the remaining ingredients to your food processor or in a bowl to be mixed by hand. 1 cup quality mayo, 1 Tablespoon fresh lemon juice, 1 Tablespoon dill relish (not sweet!), 1 teaspoon horseradish mustard, ¼ t. dried dill, ¼ t. salt and plenty of cracked black pepper.
Now, blend until nice and creamy. If not using a food processor, simply use a whisk.
What about the red onion, you say? No need to worry. We stir in the red onion by hand with this last step. If I were to include the red onion in with the other ingredients before processing, the pulverized onions would give a pink hue to the sauce. I’ve learned this the hard way. Pink tartar sauce still tastes great, but might look a little funny to your guests 🙂
After you have stirred in your onion, pour the sauce into a serving dish and refrigerate for a couple hours before serving. This recipe makes approximately 1 ¼ cup.
Here’s my daughter’s dinner. It’s chicken with sauce.
This picture is the blue gill. While we were eating, my husband decided to put his fish and sauce inside the roll for a sandwich. Saucy-licious, people!
- 1 cup quality mayonnaise
- 2 T. chopped red onion
- 1 T. fresh lemon juice
- 1 T. dill relish
- 1 t. horseradish mustard
- ¼ t. dried dill
- ¼ t. salt
- cracked black pepper
- Chop 2 T. of red onion and set aside.
- Combine remaining ingredients to your food processor or in a bowl to be mixed by hand: 1 cup quality mayo, 1 Tablespoon fresh lemon juice, 1 Tablespoon dill relish, 1 teaspoon horseradish mustard, ¼ t. dried dill, ¼ t. salt and cracked black pepper.
- Blend until creamy. If not using a food processor, simply use a whisk.
- Stir in the 2 T. red onion.
- Pour into serving dish and refrigerate for a couple hours before serving.
- Category: Condiment