Once you make your own tartar sauce you’ll never buy the jarred stuff again. This one is a classic, but feel free to play around. Swap in cornichons or dill pickles and capers for the sweet relish and tarragon for the dill for a sophisticated remoulade.
½ cup mayonnaise
2 tablespoons sweet pickle relish or finely chopped sweet gherkins
1 tablespoon chopped fresh dill
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely chopped shallot or onion
¼ teaspoon finely grated lemon zest
Salt and freshly ground pepper
Make the Sauce
In a small bowl, combine the mayonnaise, pickle relish, dill, lemon juice, shallot, and lemon zest. Season with salt and pepper to taste. Use right away or store in an airtight container in the refrigerator for up to 5 days.
Pair it Up
Use this versatile sauce with fried fish sandwiches, crispy fish and chips, fish cakes, or broiled and grilled seafood. Fold some into chopped leftover salmon, crab, shrimp, or white fish and serve on soft potato rolls for an easy next-day lunch.