Tartar sauce is a lovely accompaniment to deep fried (or baked) fish and seafood of all types. It’s best if made ahead about 24 hours ahead of time, as it gives the flavors time to mingle and marry. However, it can be made and served on the spot as well.
This is the Martha Stewart version, meaning- the grand ol’ version for the most amazing flavor, where you mix a pinch of this, a touch of that and end up with a delectable tartar sauce. Of course, we understand that some of you have the desire for instant gratification, so we have a “The husband’s gotta have it this Minute Tartar Sauce” recipe as well!
2 green onions
2 sweet pickles
1 dill pickle
1/2 cup pimento olives
1 clove garlic
1/2 lemon; juiced
2 cups mayonnaise
1 dash Worcestershire Sauce
1 dash Tabasco Sauce
Put onions, pickles, olives and garlic in a food processor or mini chopper and chop them fairly fine, but Do not puree!!! In a small bowl mix the lemon juice, Worcestershire sauce ,Tabasco sauce and mayonnaise, add the chopped mixture, mixing well and refrigerate. This sauce will keep for several weeks, refrigerated.
The “My husbands gotta have it this minute Tartar Sauce“
1/4 c. dill pickle relish, (extra juice drained)
1/2 c. Mayonnaise
Mix the 2 ingredients together, sprinkle lightly with cracked black pepper. Enjoy immediately
If you have it, add 1 tsp fresh chopped dill for an extra boost of flavor!
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