How many times have you wanted to serve up some fish and noticed you were missing tartar sauce? For me, this has happened many times. I hate going to the store for one thing, so for me being able to whip up a batch of tartar sauce is something for me that works well. I have to say I like the homemade version better than a jar of tartar sauce that you buy in the store. So it is worthwhile learning how to make tartar sauce.
For this recipe, I am using mayonnaise, lemon juice, white onions, capers, and dill pickle relish. I think it is very important to use white onion if you have them on hand. White onions tend to have less heat than yellow onions. I feel if you are going to be eating raw onions you should always use white over yellow onions. This recipe has capers in it; capers are a wonderful addition to tartar sauce. Capers come from the caper plant and are pickled flower buds. They have a unique flavor that works well in this sauce. You can also use capers in Chicken Piccata.
I think this recipe works best if you can make it a few hours in advance. The flavors get the sauce to develop, and it is good when first mixed up but like many other dishes some things taste better the second day. I find this stays well in the refrigerator for a couple of weeks when left in an airtight container in the fridge. I think this tastes amazing on a hamburger instead of your traditional mayonnaise, mustard, and ketchup.
I hope you give this recipe I try. I bet once you see how easy this is to make you won’t buy the sauce in the jar anymore.
Love Tartar Sauce? Try these tartar sauce recipes
Don't Buy, Make Homemade Tartar Sauce
You can make great tasting tartar sauce at home, don't buy tartar sauce in the jar.
- 1 cup mayonnaise
- 1 1/2 tablespoons dill pickle relish
- 1 tablespoon chopped white onion
- 1 tablespoon capers
- 1 tablespoon lemon juice
- In am small bowl combine mayonnaise, dill pickle relish, white chopped onion, capers, and lemon juice. Stir to combine. Store in an air tight container for a few hours before serving.