Tartar Sauce
Yay, it's Friday!!! I've been counting down the days till tomorrow. Weather permitting, Will and I are taking a nature photography class. I think it sounds really interesting...Even in the aftermath of the local ice-storm.
Today I'm doing my food prep in case I'm gone all weekend playing with our camera. I know what you're thinking, food prep? Prep for what? Since I make almost everything from scratch, I plan my meals and make sauces, condiments, bread dough, pasta dough, etc, on the weekend, so I just have to put it together during the week. Checking through the fridge today, I saw we're almost out of tartar sauce. Since we eat fish at least twice a week, this could be a problem, lol.
Today I'm doing my food prep in case I'm gone all weekend playing with our camera. I know what you're thinking, food prep? Prep for what? Since I make almost everything from scratch, I plan my meals and make sauces, condiments, bread dough, pasta dough, etc, on the weekend, so I just have to put it together during the week. Checking through the fridge today, I saw we're almost out of tartar sauce. Since we eat fish at least twice a week, this could be a problem, lol.
This post may contain affiliate links.
Tartar Sauce
1 cup Mayonnaise
2 tbsp Lemon Juice
1 1/2 tbsp Dill Relish or Dill Pickles, minced
1/2 tbsp Fresh Parsley, chopped
1 tsp Dry Mustard
1/2 tsp Pink Salt
1/2 tsp Black Pepper
1/4 tsp Onion Powder
Use a 1-pint jar, add all of the ingredients. I use an iced teaspoon to mix well.
I know this recipe is a little different from most. Most recipes out there call for sweet pickles. I really don't like sweet pickles with fish. Honestly, to me, since dill complements fish, it makes sense to use dill pickles instead. If you want a slight variation, try zesty or spicy dill pickles in place of the regular ones.
In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.
-- Jean-Anthelme Brillant-Savarian
Comments
Post a Comment