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Classic Tartar Sauce Recipe
Classic Tartar Sauce Recipe photo by Taste of Home

Classic Tartar Sauce Recipe

Read Reviews (6)
5 6
Publisher Photo
You'll never buy tartar sauce again once you've tasted this super-easy recipe! —Michelle Stromko, Darlington, Maryland
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 8 servings

Ingredients

  • 2/3 cup chopped dill pickles
  • 1/2 cup mayonnaise
  • 3 tablespoons finely chopped onion
  • Dash pepper

Nutritional Facts

2 tablespoons equals 104 calories, 11 g fat (2 g saturated fat), 5 mg cholesterol, 228 mg sodium, 1 g carbohydrate, trace fiber, trace protein.

Directions

  1. In a small bowl, combine all ingredients. Cover and refrigerate until serving. Yield: 1 cup.
Originally published as Classic Tartar Sauce in Simple & Delicious June/July 2012, p8

Nutritional Facts

2 tablespoons equals 104 calories, 11 g fat (2 g saturated fat), 5 mg cholesterol, 228 mg sodium, 1 g carbohydrate, trace fiber, trace protein.

Reviews for Classic Tartar Sauce(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 27, 2014

Super easy and made with everything I already had on hand. Great with crispy walleye fillets. Definitely a keeper!

MY REVIEW
Reviewed Nov. 29, 2013

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!

MY REVIEW
Reviewed Oct. 1, 2013

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!!!

MY REVIEW
Reviewed Jul. 30, 2013

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.

MY REVIEW
Reviewed Apr. 8, 2013

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.

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