Tartar sauce is usually served with sea foods. It can also be used as a sandwich spread and as a vegetable dip. While available commercially it is easy and quick to make at home and far less expensive.
It is one of the mayonnaise based sauces that became very popular after mayonnaise was first developed in Europe. Sauces that used eggs, oil, lemon juice and seasonings were served in the middle Ages and in the Roman Empire. Recipes for the sauce began appearing in cookbooks for tartar sauce in the 1800’s. It is served now with sea food but in the 1800;s it was served with beef, chicken and other meats.
The recipe will make ½ cup of sauce. Keep the leftovers in a covered container in the refrigerator.
- ½ cup of mayonnaise
- 1 tablespoon of pickle relish
- 1/8 teaspoon of Worcestershire sauce
- ¼ teaspoon of onion salt or 2 tablespoons minced onion
- ¼ teaspoon of garlic powder or ½ of a clove of garlic, minced
- ¼ teaspoon of paprika
Put the mayo in a small bowl. Add the pickle relish, onion, garlic and other seasonings. If you did not use onion or garlic salt, add a pinch of salt. Mix well, cover and chill before serving.
Other ingredients that may be added include dry mustard, capers, lemon juice, tarragon, parsley, and chives.
The recipe is easily doubled.
Add a chopped hard cooked egg, some ketchup and use as 1000 island dressing.
It is good inside a grilled cheese sandwich or on hamburgers or chicken sandwiches.
Use more seasoning and maybe a few tablespoons of sour cream if using for a vegetable dip.