Tangy Tartar Sauce, like most condiments made from scratch, is so much better than its store-bought namesake. It’s fresh, it’s vibrant, it’s alive. It’s so much more that the sum of its parts.
Creamy, dilly, tart, and herbal, yes. A bit of texture from the chopped dill pickles and the minced shallots. Chop, mince, stir – that’s it. But then the most important step – stashing the Tangy Tartar Sauce in the fridge for a bit. It doesn’t take long, but given a chance, each of the elements bloom and transform the mixture into a lovely, sophisticated sauce. Yes, it’s just tartar sauce, I know. But once you taste it, you’ll never buy tartar sauce in a jar again.
Tartar Sauce
Ingredients
- 1 cup mayonnaise
- ⅓ cup finely chopped dill pickles
- 1 T fresh lemon juice
- 1 t dried dill weed
- ½ t sugar
- 1 T minced shallot
- salt and pepper, to taste
Instructions
- Mise en place – Finely chop the dill pickles. Peel and mince the shallot.
- Combine and let rest – Add all of the ingredients to a bowl and stir to combine. cover and stash in the fridge for at least an hour to give the flavors a chance to meld.
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