Homemade Tartar Sauce

Course: Condiment

Cuisine: American

Keyword: Easy tartar sauce, Fish and Chips, Traditional tartar sauce recipe

Prep Time: 10

Chill: 1

Total Time: 1 10

Servings: people

Calories: 99kcal

Author: Kris Longwell

Homemade tartar sauce really makes a huge difference when used on your favorite seafood dishes and it comes together in a matter of minutes. Perfect addition to all of your favorite seafood dishes!

Print Recipe

Equipment

Food processor, or a large sharp knife

Ingredients

3 tbsp onion coarsley chopped
3 tbsp cornichons coarsely chopped
1 tbsp capers drained
¾ cup mayonnaise
2 tsp lemon juice about the juice of 1 lemon
1 tsp Dijon mustard
1 tsp distilled white vinegar
½ tsp Worcestershire sauce
½ tsp Cornichon juice
black pepper freshly ground, to taste
1 tbsp flat-leaf parsley chopped

Instructions

Place the onion, cornichon, and capers in a food processor and pulse a few times until finely minced. Scrape down the sides of the bowl, and pulse again.
Add the mayonnaise, lemon juice, Dijon, vinegar, Worcestershire sauce, cornichon juice, and pepper, to taste and pulse again until well combined.
Transfer the sauce into a small bowl and stir in the parsley. Cover with plastic wrap and refrigerate for at least one hour.

Notes

If you don't have a food processor, simply chop the onion, cornichons, and capers very finely with a knife before mixing together with the remaining ingredients.

Baby dill pickles can be substituted for the cornichons. Cornichons can be found in most supermarkets in the pickle section.

Keep the tartar sauce in the refrigerator in an air-tight container for up to 1 week and can be frozen for up to 3 months.

Nutrition