There are many versions of Tartar Sauce. Most people are satisfied with the simple recipe of store-bought mayonnaise and sweet pickle relish. Classic French cooking often refers to Remoulade and this sauce interchangeable, but the difference in this country is very different depending on where you live. (I have a separate New Orleans style Remoulade recipe in the blog to better capture my version.) This recipe is a strong contender for the standard. I've given a few options and substitutions to make your tartar sauce a little more unique if you want to go there. Once you taste the difference, you may not go back to the simple recipe.
Course Condiment/Sauce
Cuisine Southern
Keyword Condiment, Tartar Sauce
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 1QT
Author David of Sunset & Sewanee
Equipment
chef knife
cutting board
whisk
food processor
measuring cups and spoons
rubber spatula
storage container with a tight-fitting lid
Ingredients
4cupsmayonnaise
1/3cuponion, peeled and minced
1/3cuppickle, kosher, minced
1/3cupolives, green pits removed and chopped
2tbspcapers, drainedminced
1tbsplemon, juiced
1tbspparsley, chopped (you can substitute tarragon for more herbaceous flavor)
Add all ingredients to a food processor and pulse until well incorporated.
If chopping/mincing by hand, add ingredients to a mixing bowl. Stir the tartar sauce until well incorporated.
Place into an airtight container and refrigerate until needed.
Notes
(You may notice that I've eliminated the need for extra salt. This is because the olives, capers, and pickled vegetables already have a great deal of salt, and they more than make up for it.)