- 1/2 cup mayonnaise
- 1 teaspoon freshly squeezed lemon juice
- Dash tabasco
- 1 small dill pickle, finely chopped
- 1 scallion, finely chopped
- 2 teaspoons capers, drained, rinsed, and chopped
- 1/2 teaspoon Dijon mustard
- 1 teaspoon chopped fresh dill
- In a small bowl, whisk together the mayonnaise, lemon juice, and tabasco.
- Stir in the pickle, scallion, capers, mustard, and dill.
This recipe makes 1/2 to 3/4 cup. Serving size is 2 tablespoons per serving, so it makes about 6 servings. It will keep in the refrigerator for up to five days.
Consider some of the following flavor variations:
- Replace the tabasco with 1/2 teaspoon of Worcestershire sauce and the lemon juice with 1 teaspoon of freshly squeezed orange juice. Replace the dill with the same amount of chopped, fresh tarragon.
- Replace the lemon juice with 1 teaspoon of freshly squeezed lime juice. Replace the dill pickle and capers with 1 tablespoon chopped pickled peppers. Replace the dill with 1 teaspoon of chopped, fresh tarragon. Add a pinch of cumin.
- For a lighter tartar sauce, replace the mayonnaise with an equal amount of lite mayonnaise or plain, nonfat yogurt. Add a pinch of salt if using yogurt.
Of course, the classic use for tartar sauce is with fish and chips or fish sticks, but you can use it for other foods, as well.
- It makes a great dip for French fries or sweet potato fries.
- Spoon the lightened up version over steamed or grilled white fish, such as cod or halibut.
- Serve it as a dip for breaded, fried shrimp.
- Serve it as a dip for onion rings.
- It makes a great dip for fried calamari.