Another homemade condiment to add to your fridge. It's perfect to slather on hot dogs, burgers and sandwiches, as a dip for fries and onion rings or to sauce gravlax or poached salmon. It's incredibly easy and can be adjusted to your palate. After all, you're the one eating it.
A versatile vintage condiment
Tartar sauce has been a part of my life for decades and it's one of the condiments I remember my family making at home.
It's simply a matter of chopping and mixing.
Two key points to take into consideration:
- Finely chop but don't process completely. This sauce has some texture, so I like to do it by hand.
- Customize the recipe to your taste. Add more or less of whatever you feel is needed. Write down the iterations for the future so you know exactly how to make it.
This easy tartar sauce recipe is my newest addition to the condiments and sauces category, which has grown significantly this year, something I had not planned. But making them at home is a game changer.
What to serve with tartar sauce
- Baked, smoked or cured salmon (gravlax)
- Onion rings
- French fries, baked potato wedges or sweet potato fries
- Burgers and hot dogs
- Potato salad
- Crab, salmon or other fish cakes
- Fritters
- Cold seafood platter, especially shrimp.
How to make tartar sauce
Chop or process
You can do it by hand or with a food processor (I use the small bowl of the immersion blender). Be careful not to turn it into a paste, unless that's what you want. Tartar sauce is traditionally somewhat chunky.
Mix and taste
Stir in the rest of the ingredients. This is the moment to taste and adjust to your palate.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Storing: keep it refrigerated for up to a week in a mason jar or glass container with a tight-fitting lid. I don't recommend freezing it.
- Adjust to your palate: this is important with most condiments. Don't be afraid to add more pickles or mustard, less yogurt, more salt or whatever you want.
- Substitution for regular mayonnaise and yogurt: add a vegan alternative or use low-fat mayo. The flavor will be different, and you might need to adjust the seasonings.
- Variations: add dill relish or some other type of pickled vegetables. Some people like to serve it with chopped hard-boiled eggs. Add a dash of hot sauce for a spicier option. Use all mayo instead of yogurt (it will be heavier).
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Tartar Sauce (quick and easy)
Ingredients
- ⅓ cup chopped pickled cucumbers, can be dill pickles or gherkins
- ⅓ cup chopped shallot, or yellow onion
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoons capers
- ½ cup natural yogurt, Greek is good
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
Instructions
- Finely chop the pickles, shallots and herbs. If using a food processor, don't turn them into a paste; it's good to have some texture. You can chop the capers or leave them whole.
- Stir in the mayonnaise, yogurt, mustard and lemon juice.
- Season with salt and black pepper, mix and taste. Adjust to your palate.
- Store in an airtight jar or container in the fridge for 2 weeks.
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