Tartar Sauce
Published June 24, 1989
- Total Time
- 5 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup homemade mayonnaise
1 tablespoon minced onion
¼ teaspoon dry mustard
1 tablespoon lemon juice or white wine
Zest of ½ lemon
Dash of Tabasco
1 tablespoon chopped parsley
1 small dill pickle, chopped
Nutritional analysis per serving
7 grams carbs; 30 milligrams cholesterol; 561 calories; 15 grams monosaturated fat; 36 grams polyunsaturated fat; 9 grams saturated fat; 60 grams fat; 2 grams fiber; 751 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the ingredients in a mixing bowl and blend together. Cover with plastic wrap and refrigerate until ready to use.
Private Notes
Comments
This tastes very fresh, made precisely.
Very nice with deep fried shrimp today. Tomorrow, I am eyeing the crab cakes with corn I spotted here earlier today to be able to eat your sauce again. Thank you Rena. This is a fun way to cook and eat with fresh easy ingredients, especially when fun is hard to come by right now.
Didn’t have fresh parsley so used dried and although it was fine I think fresh is the way to go if you’ve got it. Only did half the called-for onion and doubled the pickles and Tabasco, and used Hellman’s mayo. Also added 1/2 tsp pickle juice, 1/4 tsp dried dill, and 1/4 tsp salt.
This tastes very fresh, made precisely.