Classic Tartar Sauce Recipe
- 2/3 cup chopped dill pickles
- 1/2 cup mayonnaise
- 3 tablespoons finely chopped onion
- Dash pepper
- 1. In a small bowl, combine all ingredients. Cover and refrigerate until serving. Yield: 1 cup.
2 tablespoons: 104 calories, 11g fat (2g saturated fat), 5mg cholesterol, 228mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.
Reviews for Classic Tartar Sauce
"I too will never buy tartar sauce again. Can't beat this, it is excellent! I made it with the dill pickles, next time I will use relish just to see the difference. This is definitely a keeper and so fast and easy! I also added some lemon juice as suggested."
"Made this tonight and loved it! Made it as recipe says except omitted pepper as I do not like it. Have made my own tartar sauce in the past using a different recipe, but my husband likes this one better! Will definitely make again!"
"I have been making this for several years, the only difference is, I use sweet pickle relish, we like it better than with the dill pickle."
"I have been making my own tarter sauce for 30 plus years. I only use dill pickle or relish. I use Valencia sweet onion or green onion in a pinch. The final ingredient is a Tbs of lemon juice. It is scrumptious with any fish."
"I like to grate the onion over the bowl you will be using. That way you get the juices too. The flavor of the onion goes through out the sauce."
"Super easy and made with everything I already had on hand. Great with crispy walleye fillets. Definitely a keeper!"
"So fast and easy! And tastes great! I used dill relish and dried minced onion because that's what I had on hand but still worked fine!"
"This is the first time I have ever made homemade tarter sauce and it was a big hit. Me and my husband both loved it! It way better than what you get in the jars!!!"
"I did not have dill pickles and ended up using sweet pickles. I also doubled the recipe because we love tartar sauce with salmon cakes."
"What goes around comes around. This is the exact recipe that's been used by my family since the Forties, my mother showed me how to make this sauce, and the only recipe I've ever used on any kind of fish when using tarter sauce."
"This is one of the best tartar sauces I have had. And none of that taste of artificial "whatever" that the store-bought brands have!"