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Cajun Tartar Sauce
- 1 cup mayonnaise
- 1 Tbs sweet pickle relish
- 1 Tbs dill pickle relish
- 2 Tbs chopped white onion
- 1 Tbs chopped capers
- 2 Tbs lemon juice
- 1 tsp chopped dill weed (optional)
- dash of Tabasco
All the ingredients are 'to-taste', but this is a good starting point. Mix all of the ingredients in a glass bowl. Cover and refrigerate for at least a couple of hours. It can be used immediately, but its best if kept refrigerated over night.
Hint: Use lemon juice to adjust the consistency to your taste.
When I was growing up, I prided myself for being the family 'Saucier'. I was in charge of preparing all of the sauces. I could 'eye-ball' the measurements, and I never needed a measuring spoon.
Making a good tartar sauce is an art. The ingredients are simple, but knowing how to get just the right consistency takes a little time and practice. Sometimes I would make it thick, if it was going to be used to dip fried oysters, for example. Other times I would thin it out a bit, if it was going to be used on a flounder po-poy. I think you'll find that this simple recipe tastes as good, or better than most store-bought tartar sauces.
Enjoy!
KT
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Thank you! I've been looking for a Tartar Sauce recipe with capers. I've made it several times and have gotten rave reviews.
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