Homemade Tartar Sauce

Course: Condiment

Cuisine: American

Prep Time: 10

Chill: 1

Total Time: 1 10

Servings: people

Calories: 99kcal

Author: Kris Longwell

Homemade tartar sauce really makes a huge difference when used on your favorite seafood dishes and it comes together in a matter of minutes. Perfect addition to all of your favorite seafood dishes!

Print Recipe

Equipment

Food processor, or a large sharp knife

Ingredients

3 tablespoon onion coarsley chopped
3 tablespoon cornichons coarsely chopped
1 tablespoon capers drained
1 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon distilled white vinegar
½ teaspoon Worcestershire sauce
½ teaspoon Cornichon juice
black pepper freshly ground, to taste
1 tablespoon flat-leaf parsley chopped

Instructions

Place the onion, cornichon, and capers in a food processor and pulse a few times until finely minced. Scrape down the sides of the bowl, and pulse again.
Add the mayonnaise, lemon juice, Dijon, vinegar, Worcestershire sauce, cornichon juice, and pepper, to taste and pulse again until well combined.
Transfer the sauce into a small bowl and stir in the parsley. Cover with plastic wrap and refrigerate for at least one hour.

Video

Notes

If you don't have a food processor, simply chop the onion, cornichons, and capers very finely with a knife before mixing together with the remaining ingredients.

Baby dill pickles can be substituted for the cornichons. Cornichons can be found in most supermarkets in the pickle section.

Keep the tartar sauce in the refrigerator in an air-tight container for up to 1 week and can be frozen for up to 3 months.

Nutrition

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