The Goddess loves mayonnaise and tartar sauce is just so good. If she didn’t like fish as much as she does, tartar sauce alone would be reason enough to eat fish! I was trying to make a “basic-type” sauce here. I’ve made the more traditional version with sweet pickle relish and mayo, but I’ve never been too happy with it. I’ve tried different brands of relish. I’ve used dill pickles or dill relish, but I still feel the same about the end result. It’s good, but not what I’m looking for. But this, with its slightly different ingredients, might just be it.
It is essential to drain the peppers, capers and pickles extremely well. I place them on paper towels before I do damage to them! Gently press on the pickles and the peppers; you don’t want to squish them. I use roasted red peppers, about 1/4 of a whole pepper. They’re nice and sweet and they just a hint of smoke to them. Save any remaining peppers from the jar and put them on sandwiches. A grilled cheese or turkey sandwich goes to a whole new place with a few slices of roasted pepper.
Instead of pickle relish, I use bread and butter pickle slices, which I just finely chop. They have a great balance—a little sweet, a little vinegary and nice crunch…perfect! I dice, mince and chop everything up. Put the mayo in a bowl (or plastic container for storage, if you’re making it ahead), add the garlic and all the mangled up veggies (sounds yummy, doesn’t it?) and stir it all together. That’s really all there is to it. This was a perfect foil for crab cakes.
Terrific Tartar Sauce
It is imperative to drain the roasted peppers, capers and pickles extremely well or you may end up with a soupy mess!
- 1 cup mayonnaise (Light mayo works just fine)
- 3 tablespoons very finely diced roasted red peppers (about 1/4 of a pepper)
- 2 tablespoons finely chopped bread and butter pickles, about 8 slices
- 1-2 tablespoons (brined) capers, minced
- 2 garlic cloves, put through a press (or minced)
- 1 teaspoon lemon juice (optional)
- 1/2 teaspoon freshly ground black pepper
Before you begin to chop, mince or dice, drain the roasted red peppers, pickle slices and capers extremely well; I use paper towels and very gently press on them. Then chop, mince or dice them. Combine all the ingredients in a small container. Cover and chill for at least 1 hour. Store in the fridge; will keep for at least two weeks. Serve with any fish, shellfish or soft-shelled crabs. Excellent on crab or shrimp cakes.
NOTE: If you prefer, use dill pickles instead of the bread and butter pickles. You may add 1-2 teaspoons of fresh snipped dillweed to enhance the dill flavor, if you wish.
Terrific Tartar Sauce Recipe©Marcia Lahens 2017. All rights reserved.
I took most of the pictures with my phone, because my camera wasn’t with me. It happens, and you don’t really need to see me mincing and chopping, because you know how to do that.
If you’re a dill lover, then use dill pickles instead of the bread and butters. And I would definitely toss in a couple of teaspoons of dillweed, just ’cause.