ontheedgeofeverything

My mom, sister and I recently had a conversation about fish. Both my sister and I eat fish with Tartar sauce, however, my mother does not, and neither does my husband, Blaine.

In Blaine’s defence, he has never really been a sauce guy. He prefers plain and, in my own humble opinion, boring, but who am I to dictate another person’s taste buds, right?

It isn’t a matter of me being incapable of eating fish without Tartar sauce, but it’s definitely my preference. Based on my own observations, most people prefer eating fish with Tartar sauce as opposed to without, so I thought I would share a recipe to make some from the comfort of your home. This recipe for “Best Homemade Tartar Sauce” comes from inspiredtaste.net.

“You Will Need

• 1/2 cup mayonnaise, try homemade mayonnaise
• 1 small dill pickle, chopped very small (3 tablespoons)
• 1 tablespoon fresh lemon juice, plus more to taste
• 1 tablespoon capers, chopped, optional, but recommended
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
• 1/2 to 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard, optional, but recommended
• Salt and fresh ground black pepper

“Directions

1. Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.
2. Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes.
3. Keep, tightly covered, in the refrigerator for one week,” the recipe states.

I’ve never seen mustard used in Tartar sauce before, but perhaps this is the reason why this version has been dubbed the best. Feel free to give it a try yourself, and don’t be stingy with the herbs – any good Tartar sauce has a solid pickle taste.

Photo by Nick Fewings on Unsplash