Last night we had fish sticks for dinner. I know what you’re thinking: I am quite the gourmet cook, right? We all need a break, and last night was my night. However, fish sticks are not complete without a side of tartar sauce for dipping and, since we have never met a tartar sauce that we all actually liked, I decided to make my own.
This tartar sauce is so easy you don’t even need a recipe – just whisk or stir together 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, a teaspoon of relish, and a pinch each of salt and pepper. Give it a taste and add a little more relish if needed. Dill can also be added if desired.
Love that simple recipe for tartar sauce! And yes, we all need a break – I totally agree.
Your fish sticks look good. We like a dijon mayo combo with some herbs for dipping.
Wow, I didn’t realise tartare sauce was so simple to make! Hey, where’s the recipe for the fish sticks, they look yummy.
wow … it’s so simple. and it looks very delicious.I am from Indonesia, it seems worth to try this menu.thanks you
if you really want something simple get a box of Van de Kamp’s they are simple frozen fis sticks that go great with Teresa’s tartare sauce.
I live in Australia and while most of the time I am able to work out substitutes for ingredients, I am unable to work out just what you mean by relish is in your tartar sauce recipe. we have corn relish and tomato relish available but wasn’t sure if it was one of these.
to Helga Russell, Relish is like chopped pickles that is often used on hot dogs in America, you could substitute the relish for piece of dill pickle chopped finely or chunky if you like, you can use some of the pickle juice to thin but not too much. You can also play with it and add some chopped capers or a Spanish olive (small green olives with the red peppers in them) It all depends on your taste. Hope that helps
I at least have to use mayonnaise and capers but am looking for a mystery ingredient. Could it be extra citric acid?
I have just made a tartar sauce with mayo, capers, dill pickle relish, dried chives, black pepper, onion powder and lemon juice. It’s good but missing a sharp, dry tanginess. Still looking.
I have been making my own tartar sauce for years almost exactly like your recipe, but I always add about a 1/4 t. cream of tartar. I don’t know why I started doing this but it adds just a little something.