Tartar Sauce

While not a menu item, condiments are among the most important components in cooking. Why? First, they complement the flavors of a dish. Second, you can use them in so many ways including marinades, dips, and part of salad dressings.
Tartar sauce is made (usually) from chopped pickles, mayo, onion, capers, and fresh parsley. Of course, some folk have their own secret blend. It originated in France (tartare) as a condiment they adapted from the (wait for it) Tartars who settled in the Ukraine.
Tip: Other favors you can add to Tartar include lemon, dill, tarragon, and olives
This recipe pairs with seafood (fish and chips!), but you can also use it on burgers or as a chicken sauce. The creation process couldn’t be simpler.

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Tartar Sauce

While not a menu item, condiments are among the most important components in cooking. Why? First, they complement the flavors of a dish. Second, you can use them in so many ways including marinades, dips, and part of salad dressings.

Tartar sauce is made (usually) from chopped pickles, mayo, onion, capers, and fresh parsley. Of course, some folk have their own secret blend. It originated in France (tartare) as a condiment they adapted from the (wait for it) Tartars who settled in the Ukraine.

Tip: Other favors you can add to Tartar include lemon, dill, tarragon, and olives

This recipe pairs with seafood (fish and chips!), but you can also use it on burgers or as a chicken sauce. The creation process couldn’t be simpler.

Ingredients

• 1 egg, room temperature
• 1 cup vegetable oil
• 1 tsp stone-ground mustard**
• ½ lemon, juiced
• ½ cup crispy dills, chopped
• tsp kosher salt
• Pepper to taste

** if you don’t have stone-ground mustard use Dijon or Spicy Brown mustard.

Instructions 

• Put all the ingredients together in a saucepan or a narrow mixing bowl.
• Use an immersion blender to gently combine the sauce. It only takes a few seconds. Pulse 2-3 times for consistency
• If you do not have an immersion blender, your stand mixer or regular blender works just fine.
• Give the sauce a final stir, then store in an airtight container.
• You can use this for up to 10 days if kept properly refrigerated.