Homemade Tartar Sauce

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

Pinch salt

Pinch pepper

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.

Notes:

1. Use whatever pickles you have on hand.
2. 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.

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!).

Servings	Prep Time
1/2 cup	5 minutes

Servings Prep Time 1/2 cup 5 minutes

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!). Servings Prep Time 1/2 cup 5 minutes Servings Prep Time 1/2 cup 5 minutes

Ingredients

• 1/4 cup light mayonnaise
• 1/4 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
• Pinch salt
• Pinch pepper

Servings: cup

Instructions

1. 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.
2. Taste and adjust seasoning.

Recipe Notes

1. Use whatever pickles you have on hand.
2. 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.

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