Tartar Sauce Recipe
This chunky, pickle-forward tartar sauce is the result of rigorous testing, delivering pure, concentrated flavor with the necessary grip and tang that seafood demands in just five minutes.
Equipment
- Small mixing bowl
- fine mesh strainer
- silicone spatula
Ingredients
Base Ingredients
- 1 cup finely chopped dill pickles Must be finely chopped; strain excess brine after chopping.
- 1 cup mayonnaise Use high-quality base for best results.
- 1 tbsp fresh lemon juice
- 1 tsp granulated sugar Acts as a counter-agent to acidity.
- 1 tsp fresh dill Use feathery fronds only.
- 1/4 tsp black pepper
Optional Additions (For Increased Complexity)
- 2 tbsp fresh onion Mince as finely as possible, smaller than pickle pieces.
Instructions
Mixing and Finalizing
- If using fresh pickles, place the finely chopped pickles in a fine-mesh strainer for sixty seconds to let any excess brine drain away.
- Combine all base ingredients (pickles, mayonnaise, lemon juice, sugar, dill, and black pepper) in a bowl and stir with a silicone spatula until just combined, ensuring the dill is not bruised.
- If using, stir in the optional finely minced fresh onion.
- Taste and add more lemon juice or pickles if desired for personal balance.
- Serve immediately for the brightest citrus note, or chill for up to thirty minutes to allow the texture to firm slightly.
Notes
This recipe is specifically designed to exclude capers. For the best texture, ensure you use a 1:1 ratio of mayonnaise to finely chopped pickles. While chilling is generally unnecessary due to the high acid content, the sauce maintains peak flavor for up to one week when stored airtight. If the sauce separates after storage, re-emulsify with a quick ten-second stir.
Nutrition
Calories: 196kcalCarbohydrates: 1gProtein: 1gFat: 21g
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