Making Tartar Sauce for Salmon Burger Recipe

Video Transcript

"DAVID POSTADA: Hi. This is David for Expert Village. Today we're going to make one of my all-time favorite comfort foods, salmon cakes. Okay, so now we're going to make the tartar sauce for this and it's a kind of a semi-homemade only because we're using prepared mayonnaise. You can make your own if you'd like. This is really good, but I think you'll find the fresh flavors are going to be a beautiful enhancer to these great salmon cakes. We want to get about one cup of mayonnaise. You can eyeball it or measure it if you'd like, either way. This looks like a about a cup to me. Okay, we're going to set that aside. We want one tablespoon of lemon juice, so I'm going to go ahead and get the lemon. We're going to strain out any of the seeds and just do this with your hand and just let the lemon juice go right through and now you got all your seeds out and set that aside. And then we want about a teaspoon of capers in here, along with a little bit of their juice so that's--just like that. That adds a great flavor to this. Then we're going to add some pickle relish, about a tablespoon. How to do it, depending what you're--how the flavor you want in yours. Now this is dill pickle relish, so it's not sweet and what we want to do is we want to snip some chives into this, so if you have some nice kitchen scissors or any type, just go ahead and grab some chives and just snip it right in there and that's going to give that that great onion flavor too. So, just go ahead and snip as much as you'd like into there. That works for me, about that amount. And then you just grab your whisk or your spoon, whichever you'd like and just go ahead and mix up your great sauce just like this and you can see how much pressure this is. If you think it's too thick and if you like it a little more runny, this is perfect for burgers, that type of thing. If you like it on your plate, you can actually just add a little water, a little more pickle juice, whatever you'd like to it and it will make it a lot thinner sauce, and you actually pour it and use it as a plate sauce."