Ingredients
1 cup real mayonnaise
2 Tbsp Dill – Fresh or dried
1 Tsp Chopped Garlic
1 tbs capers (rough chopped
2 tbs dill pickle juice
2 tbs dill relish
1 tbs (heaping) dried onion (red or white is fine)
Salt and pepper to taste
Directions:
Mix all ingredients together and refrigerate for 2 hours or overnight, serve with fries or any seafood. You don’t need to rehydrate those onions, the mayo and pickle juice will do it for you!
Optional:
Replace the pickle juice with lemon juice, use fresh small diced onions instead of dried
The Story:
I’m not sure about you, but I hate paying a premium price for something that I won’t use before it goes bad. Tartar sauce is something that happens to a lot in my kitchen. I am not a big fish lover (you won’t find me eating many fish dishes in our house unless it’s shrimp or something breaded and deep fried.) That said, I do like to cook fish for everyone else, but since it seems to be an afterthought to our usual meat and potatoes dishes, the tartar often gets left out or not used entirely. To combat that, and to make something more to my liking, I started making it myself. Fresh is so much better, no additives and preservatives, and best of all, no sugar! I found a lot of store bought brands add sugar or have a sweet taste and my preference is for tangy. You can customize this to your preference. Not tangy enough, add a bit of malt vinegar. If it’s too tangy, remove the pickle juice and add some more mayo.