Tartar Sauce

"This is the closest I can get to the best tartar sauce I've ever eaten, at a restaurant in Galveston, TX. I don't remember the name of the restaurant, but I've been trying to copy the recipe, and I think it is just right now. It will keep about a week in the refrigerator if you rinse the sliced onions in hot water before chopping or grinding them. This will keep the sauce from turning yellow. This is great with fried fish or shrimp."
 
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photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by lazyme photo by lazyme
photo by Sharon123 photo by Sharon123
Ready In:
10mins
Ingredients:
8
Yields:
1 quart
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ingredients

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directions

  • Mix together mayonnaise, mustard, pepper, salt, and pickle relish.
  • Grind together onions, parsley, and capers. You can use a hand blender or a food processor.
  • Add to the mayonnaise mixture and mix well. Refrigerate until ready to use.

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Reviews

  1. This is the 2nd best tartar sauce, I've ever had....the best is from an American Legion Fish Fry, just north of here & they won't give up their recipe....oh well.<br/>The only thing I did different here is, I added 1 Tablespoon horseradish.<br/>THANKS for sharing....a definite keeper!!!
     
  2. I loved this sauce recipe. The capers made the difference and I'll always make this. Made for Football Pool 2013
     
  3. I made 1/4 of the recipe and we have a a lot of that left with just the two of us using it. It was used last evening to dress some Northern Pike with great success. I especially liked the capers and will use some in tuns salad as suggested by another reviewer. Thanks Breezer :D
     
  4. Wow, this makes a LOT! Very tasty, and a great sub for plain mayo in a tuna salad. Thanks for posting!
     
  5. My family loved this. The only change I made was to use dried parsley instead of fresh.
     
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Tweaks

  1. I won't give a star rating since this recipe has all 5 stars and I don't want to ruin a perfect run LOL Easy to make recipe and the directions are great.That would get 5 stars there. I loved the taste right after this was made but after it chilled for about an hour we found the parsley overwhelmed it . It could be that my parsley is very strong ( it was picked seconds before using) I might of even over blended it releasing to much of the oils. Not sure. I did use finely chopped garlic dill pickles instead of dill relish . All in all a great recipe but it just was what not to our taste . But I am going to steal your idea of the onions . I make my own tater sauce but have never added onions and we did like that addition. YUM. Made for Zaar Stars Tag
     
  2. Loved this with the capers! I used green onion instead of yellow and added just a pinch of sugar. Thanks!
     

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