Tartar Sauce (10-minute recipe)
An easy homemade condiment to add to your refrigerator. It's perfect to slather on hot dogs and burgers, as a dip for fries, fried fish and onion rings, or to serve with gravlax, shrimp or poached salmon. It's incredibly flavorful and can be adjusted to your palate.
Servings 1 and ½ cups
Ingredients
- ⅓ cup chopped dill pickles or gherkins or other pickled cucumbers
- ⅓ cup chopped shallot or yellow onion
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon capers
- ½ cup natural yogurt Greek yogurt is good
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- salt and pepper to taste
Instructions
- In a medium bowl, mix ⅓ cup chopped dill pickles or gherkins with ⅓ cup chopped shallot, 1 tablespoon chopped fresh parsley and 1 tablespoon chopped fresh dill. If using a food processor, don't turn them into a paste; it's good to have some texture. You can chop 1 tablespoon capers or leave them whole.
- Stir in ½ cup natural yogurt, ½ cup mayonnaise, 1 tablespoon fresh lemon juice and 2 teaspoons Dijon mustard.
- Season with salt and pepper to taste. Adjust to your palate.
- Store in an airtight jar or container in the fridge for 2 weeks.
Notes
Storing: keep it refrigerated for up to a week in a mason jar or glass airtight container. 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.
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.
