I haven’t published a recipe in a while, so thought I’d post about my tartar sauce saga. First, I have to explain that I’m a dill pickle convert. I’ve always loved cucumber chips and sweet pickles. In fact, the first fight hubby and I ever had was when he poured dill pickle juice into my newly made (at 10PM at night for a potluck when I was tired and only wanted to go to bed) sweet pickle potato salad.
Thankfully, we got past that first fight twenty five years ago. And somehow, in the process, I started making potato salad with dill pickles. Not sure how that happened. Anyhow, the same thing with tartar sauce. I grew up with sweet relish tartar. He liked dill pickle. Now, I like dill pickle, too. Hmmm. I sense a pattern here. Maybe I’m a dill pickle person hiding behind a sweet pickle personality?
Lately, I’ve been experimenting with homemade tartar sauces, because I really don’t like the jarred ones from the store that much. I’ve been frustrated because I haven’t really liked the taste of homemade, either. Until I came upon this simple recipe. The difference? This one uses dill pickle juice instead of lemon juice to tang it up. I think it was the lemon juice I didn’t like. Also, I wasn’t making it up hours earlier and letting it sit. That’s HUGE with tartar sauce. It really lets the flavors blend.
Dill Pickle Tartar Sauce
- 1 cup mayonnaise
- 1/4 cup minced onion
- 1/4 cup minced dill pickle
- 2 Tablespoons dill pickle juice
- salt and ground black pepper to taste
- celery salt to taste
Mix together and refrigerate until ready to use. Keep up to 3 days in the fridge.
If you’d like to read reviews or more on this recipe, I picked it up from allrecipes.com, my go to place for recipes. You can read more here.