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Nutrition Facts
Serving Size 1 (34g) Recipe makes 6 servings
Calories 115
Calories from Fat 88		(76%)
Amount Per Serving		%DV
	Total Fat 9.8g	15%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 251mg		10%
Potassium 11mg		0%
Total Carbohydrate 7.3g		2%
	Dietary Fiber 0.1g	0%
	Sugars 1.9g
Protein 0.4g		0%
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Tasty and Super Easy Tartar Sauce

Recipe #210251 | 10 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Petroushka
Feb 9, 2007

This is a great tartar sauce to go with fish, seafood, sandwiches or even on baked potatoes. I got the inspiration for it from "The Essential Seafood Cookbook" by Murdoch Books, but I tweaked it a fair bit too! I prefer to use my Best Ever Homemade Mayonnaise, but most whole egg mayos will do the job. You can vary the amounts depending on taste, but it's very hard to mess it up, even when you forget an ingredient or two, as I often do!

SERVES 6 -8 (change servings and units)

Ingredients

3/4 cup mayonnaise
1 medium scallion, finely chopped
2 tablespoons fresh dill, finely chopped
1 tablespoon capers, finely chopped
2 tablespoons fresh parsley, finely chopped (optional)

Directions

1
Put the mayonnaise in a bowl.
2
Add all other ingredients and stir until thoroughly mixed.
3
Dried dill can be used instead of fresh dill, but halve the amount.
4
Serve cold or room temperature with fish, or indeed anything you think it may go with!

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Featured Reviews for This Recipe

From: Tia Mouse

On Sep 23, 2007

This is the best tartar sauce ever! The only change I made was to add 1 tsp DILL pickle relish. This may be because I didn't have enough fresh dill, though. It was wonderful. Even Gato ate it and he doesn't like tartar sauce! If you like spicy consider adding 1-3 chopped chipotle (in adobo) chiles. That was GREAT also!

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From: French Tart

On Sep 11, 2007

C'est formidable! This is one of the BEST tartare sauces I have made! I mean it - I always make my own, which is slightly lighter with half creme fraiche added to the mayonnaise - but this one is amazing. It's the capers that make a tartare sauce and this was excellent. I resisted the temptation to add creme friache as well as mayonnaise, nut I did make my own mayonnaise for this sauce. I had NO fresh dill - it's finished now, so I had to use dried - it was fine. Thanks for such a great AND classic sauce recipe. Made for PAC Autumn 2007 and many times in the future I am sure! Merci beaucoup, a bientot! FT

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From: sueko

On May 8, 2007

I always put capers and fresh dill in my tartar sauce, the parsley and scallions are good too. My group always likes a few minced gherkins as well. I still think I prefer my minced red onions to the green onions, though. Making this with homemade mayonaise is key. Nice recipe. Thanks.

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From: A Good Thing

On Apr 25, 2007

I NEVER would have dreamed of using capers...and it was SO good! I also made Petroushka's mayonnaise and it went perfectly. Thanks for posting this recipe. Delish!!!

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