Homemade Tartar Sauce
So many recipes are made out of necessity; I was at my mother’s for lunch and she had leftover fish but no tartar sauce and alas this recipe was born (you can’t have a fish sandwich without tartar sauce… in my world anyway!).
Makes just over ½ cup
¼ Cup light mayonnaise
¼ Cup fat free sour cream
Juice of half a lemon
1 tbsp capers
1 tbsp fresh dill, chopped
1 Small pickle (I used Kosher Dill)
1 tsp grainy Dijon mustard
Combine all ingredients in a food processor and pulse to combine (or use a blender or an immersion blender); you want everything mixed but the capers and pickles stills a little chunky.
Taste and adjust seasoning.
- Use whatever pickles you have on hand.
- You can use white wine vinegar in place of lemon juice, start with a tsp and then taste and adjust gauge whether or not you need more acid.