Learn how to make homemade tartar sauce with this easy recipe. Use it with fried or grilled fish, as a spread for fish sandwich or burger or as a dip with seafood.
Ingredients
- 1 cup mayonnaise
- 3 tablespoon yogurt unsweetened
- 2-3 tablespoon scallions 1-2 onions finely diced
- 2 tablespoon baby capers finely diced
- 2 dill pickles medium gherkins, finely diced
- 1.5 teaspoon Dijon mustard
- ½ teaspoon black pepper
Instructions
- The key to a good tartar sauce is to chop all ingredients quite small so that you get a little bit of everything in every spoonful and it’s easy to dip into and spread.
- Combine everything until well-incorporated. Serve right away or store in an air-tight container for up to 3 days (for best freshness).
- Don’t blend the sauce as the slightly coarse texture is much more pleasant and adds a good crunch.
Notes
Storage: Homemade tartar sauce typically stays fresh for about 5 to 7 days when refrigerated. It's best to consume it within this timeframe for the best taste and quality. To prevent a skin from forming on the surface of the sauce, you can place a piece of plastic wrap or parchment paper directly on top of the sauce before sealing the container.
Don't Freeze: Due to the mayonnaise and other dairy-based ingredients, this sauce doesn't freeze well. It can separate and change in texture when thawed, so it's best to avoid freezing.
Nutrition
Serving: 2 tablespoons | Calories: 159kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 303mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.1mg
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