Tartar Sauce
To make Tartar Sauce, whisk the ingredients until smooth, then adjust the balance so the sauce tastes intentional and not just stirred together. This sauce works because the fat, acid, and heat are balanced instead of competing like cousins at a card table.
This tartar sauce whisks together in a couple minutes and turns plain fried fish into something worth the extra dip. Simple ingredients, real flavor.
It's worth keeping a jar in the fridge for fish fry night. Chop your pickles fine so they distribute evenly through the sauce.
Ingredients
- 1/2 cup mayonnaise
- 2 to 4 tablespoons pickles
- 1 to 2 tablespoons lemon
- Pinch of salt and pepper to taste
Instructions
- 1Whisk all of the ingredients together in a bowl until fully smooth.
- 2Taste and adjust the balance so it hits creamy, sharp, sweet, or spicy the way the title promises.
- 3Chill for a few minutes if the sauce benefits from settling.
Pro Tips
- Start with the stronger ingredients lightly and add more after tasting.
- A tiny splash of water can loosen thick sauces without wrecking them.
- Cold sauces often taste best after a short rest in the refrigerator.
Substitutions
Storage Instructions
Store covered in the refrigerator for up to 1 week.
Make Ahead
These are excellent make-ahead recipes.
Frequently Asked Questions
Can I make Tartar Sauce ahead of time?
Yes. These are excellent make-ahead recipes.
How do I store leftover Tartar Sauce?
Store covered in the refrigerator for up to 1 week.
Can I freeze Tartar Sauce?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Tartar Sauce?
Tartar Sauce works best with simple sides or toppings that support the main texture instead of competing with it.