How to Make Tartar Sauce

There’s nothing like a thick, creamy, texture-rich tartar sauce to complement fresh-from-the-oven buttered salmon or piping hot, fried catfish. Here’s a simple recipe for a restaurant-quality tartar sauce you can whip up in minutes, at home. It’s so tasty, you’ll wanna dunk your hush puppies, too. The preparation time is just 10 minutes and it yields 2 1/ 2 cups.

Instructions

Difficulty: Easy

Things You’ll Need:

• 2 oz. dill pickles, finely chopped
• 1 oz. onions, finely chopped
• 1 oz. chopped capers
• 2 cups mayonnaise
• 1 tbsp. parsley, finely chopped

How to Make Tartar Sauce

1. Chop the pickles and onions very finely with a knife or food processor.
2. Chop the capers if they are large. Otherwise, cut them in half, or leave them whole for an extra crunchy texture.
3. Press the liquid out of the pickles and capers so that they don't make the sauce too watery. To do this, place the pickles and capers in a colander with very small holes and press a few paper towels firmly on top to soak up the excess water.
4. Combine all ingredients in a mixing bowl and mix well using a whisk or spoon. The consistency should be textured, but creamy.
5. Chill for at least an hour before serving.

Tips & Warnings

• Don’t just think fish; try your homemade tartar sauce on French fries, chicken and hamburgers, too.
• Try replacing the dill pickles with sweet pickles for an entirely different, yet equally delicious, taste.