Tartar sauce was created by the French, taking mayonnaise and adding a few gherkins, but has since evolved into something a little more complex that really could compliment almost anything.

Tonight, I’m making pecan-encrusted tilapia for dinner and you guessed what the key condiment is!  Tartar sauce is just one of those really simple things to make, but most people just go for the store-bought variety that really doesn’t even compare.  Even though it’s more than just mayonnaise and pickles today, it’s still super simple to make and the result will not disappoint.  Try it out and let us know how it goes!

This sauce can be refrigerated in an airtight container for up to 1 week.

Ingredients:

3/4 cup mayonnaise
1/2 small shallot , minced (about 1 tablespoon)
2 tablespoons drained capers , minced
2 tablespoons sweet pickle relish
1 1/2 teaspoons white vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper

Instructions:
Mix all ingredients together in small bowl. Cover with plastic wrap and let stand to blend flavors, about 15 minutes. Stir again before serving.

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