Why buy bottled tartar sauce when you can make it from scratch? You will be amazed at how good this 4 ingredient tartar sauce is!
I have noticed a lot of fish type recipes being posted by a lot of people lately so I thought I would share my tartar sauce recipe. We don’t eat a lot of fish at my house, but when we do, I hate to buy a bottle of tartar sauce because only a few of us like it. Therefore the rest of the bottle goes to waste. On top of that I have never found a bottled tartar sauce that tasted right to me. So after much research and a bit of trial and error, this is the recipe I came up with. In researching tartar sauce I noticed that tartar sauce seems to differ a little bit from region to region. Some parts of the country like mashed up hard boiled eggs in theirs, while others like sweet relish, diced onions, or hot sauce. This recipe reflects the tastes is the area in which I live. It is super quick and easy to make. Also, you can make a little or you can make a lot. Customize the amount to fit your needs.
I know you are probably wondering what on earth is in my hand. These are capers. They are the single most important ingredient in this recipe. Capers are what make tartar sauce taste like tartar sauce. Capers are pickled flower buds. Tiny capers are picked from a shrub-like bush (Capparis spinosa), before the buds flower. Capers are then dried in the sun and later brined or packed in salt. They come in small jars and are usually found in stores by the olives, pickles, and relishes. They are also inexpensive and last for a long time in the fridge.
So here are the 4 ingredients you need. Mayo, minced dill pickles, minced capers, and a little bit of worcestershire sauce. Just mix all these together preferably at least a half hour before you plan to eat it. Longer is better. It allows the flavors to blend more. Serve with fish!
Makes a little more than 8 oz of tartar sauce.
- 1 Cup Mayo
- 1/3 Cup Dill Pickles, minced Seriously. Minced, not diced.
- 1 Tbs. Capers, minced
- 1/4 tsp Worcestershire Sauce
Mix all together a half hour before use. Store in the refrigerator.