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Recipe Detail Page
Homemade Pickled Tartar Sauce
Summer 2019
Add extra salty-pickle goodness by simply stirring in a bit of brine. For a more traditional version, use 1 tbsp (15 mL) chopped capers in place of the pickle brine.
Makes 3/4 cup (175 mL) tartar sauce
½ cup (125 mL) mayonnaise
3 tbsp (45 mL) finely chopped dill pickles
1 tbsp (15 mL) pickle brine
½ shallot, finely chopped
1 tsp (5 mL) Dijon mustard
½ tsp (2 mL) lemon zest
1 Stir mayo with pickles, brine, shallot, Dijon and zest in a small bowl. Tartar sauce will keep well, covered and refrigerated, for up to 1 week.
Makes 3/4 cup (175 mL) tartar sauce
