If you are thinking of making any condiments, make this one! I have never been a fan of tartar sauce, but this home made version is absolutely delicious and one you will want to keep on hand for the summer.
Okay, so I have never been a huge mayonnaise fan. I remember eating it on sandwiches as a kid but that was the extent of my relationship with the stuff. And because I wasn't a huge fan of mayonnaise, I extended that to pretty much all foods that included it. That's a lot of food to rule out. Well, I guess I more not preferred it than ruled it out all together. I would find myself picking at mayonnaise based salads and always avoiding condiments and had mayo. There was just something about the flavour I didn't like. But when I was a kid, the list of my "foods I don't eat" was pretty extensive. Thankfully, I grew up and the list of foods I didn't care for got shorter and shorter by the year. I'd give pretty much anything a try these days. But I still don't love mayonnaise.
A few months ago, I was trying to come up with a new fish cake recipe. Something else I never ever liked as a kid, but now I could easily put them in my top 10 favourite foods. And I mean any kind of fish cake. I love them all. Still, to this day though, I probably have to go with Fresh Cod Fish Cakes as my absolute favourite. Those were the ones I really detested as a kid and hated seeing them turn up at the supper table. Now, I couldn't think of anything better.
So I was tyring to come up with a new take on that original fish cake recipe when I made a minor change to leeks instead of onions. Well, not just leeks. but slow sautéed leeks in garlic butter. I can't even tell you the level of deliciousness it added to the fish cakes. That recipe can be found here if you click the link.
I was planning on making a parsley sauce to go with the fish cakes that day, as that is probably my favourite sauce for fish cakes, but I decided to look into something new. And that's when I thought of tartar sauce. Why not? I had never made it before and didn't like the store bought stuff. So maybe this home made one was going to be great. Well, it exceeded my expectations and I have made it several times since.
Not only great for fish cakes, but on burgers, sandwiches, in salads, with fish and chips (of course), grilled fish, pasta dishes and the list goes on and on.
The recipe is below is very straightforward so there really isn't much to add. Make it and you won't be disappointed!
Happy cooking friends.
Makes 1 Cup/240 ml serving / Prep time: 10 minutes / Cook time: None
1 cup /240 ml mayonnaise
2 dill pickles, finely chopped
3 tablespoons chopped green onion
1 tablespoon drained capers
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
In a medium sized bowl combine all ingredients. Stir well, cover and refrigerate.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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