It's easy and tasty. Mom says:
My exposure to tartar sauce had always been in a restaurant. Ugh! I'm picky about mayonnaise and restaurant mayo is obnoxious. So when Jennifer made tartar sauce to go with her grilled salmon, I only took a bit to be polite. Wow! What a difference a good mayonnaise can make. Make your own or try a good bottled one. When you make up this recipe, don't be afraid to double or triple it. This sauce is super for tuna, crab, or salmon salad. Thin it a bit with kefir and use it on a crab Louie.
Watch the video and read the instructions below.
Technorati Tags: tartar sauce
Serves: # 8, generously
Ingredients
2 cups mayonnaise
1 medium white onion, finely diced
2 large dill pickles, finely diced
Steps
1. Scoop mayonnaise into a bowl large enough for mixing.
2. Add the minced onion and dill pickle, mixing thoroughly.
3. Allow this to sit for a few minutes while the liquid in the onion and pickle thin down the mayonnaise. Stir again.
4. If the tartar sauce is too thick, thin with a bit of dill pickle juice. I usually do this. But, add the pickle juice a little at a time. You could turn your tartar sauce into a pour-able salad dressing!
5. Refrigerate leftovers. This has kept nicely for two weeks. I don't know beyond that! The tartar sauce if gone by then.
Variations
a. Add a few capers.
b. Add a bit of minced fresh tarragon.
Comments (1)
What's a good brand of Mayonnaise?
Posted by JenJen | July 6, 2009 1:52 PM | Reply