Homemade Tartar Sauce

Course: Condiment

Cuisine: American

Prep Time: 10

Chill: 1

Total Time: 1 10

Servings: people

Calories: 194kcal

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. It's the perfect addition to all of your favorite seafood dishes!

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Equipment

Food processor, or a large sharp knife

Ingredients

3 tablespoon onion coarsley chopped
3 tablespoon cornichons coarsely chopped
1 tablespoon capers drained
1 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon distilled white vinegar
½ teaspoon Worcestershire sauce
black pepper freshly ground, to taste
1 tablespoon 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.
3 tablespoon onion, 3 tablespoon cornichons, 1 tablespoon capers
Add the mayonnaise, lemon juice, Dijon, vinegar, Worcestershire sauce, cornichon juice, and pepper, to taste, and pulse again until well combined.
1 cup mayonnaise, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon distilled white vinegar, ½ teaspoon Worcestershire sauce, black pepper
Transfer the sauce into a small bowl and stir in the parsley. Cover with plastic wrap and refrigerate for at least one hour.
1 tablespoon flat-leaf parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

If you don't have a food processor, simply chop the onion, cornichons, and capers very finely with a knife before mixing them 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 airtight container for up to 1 week. We do not recommend freezing it.

Nutrition