Tartar Sauce
Description
We love our fish so I couldn’t resist changing our dinner plans when I came across some fresh pickerel. I lightly dipped each fillet in flour/salt/pepper and fried it up (in butter, like we caught it ourselves while camping), and then we enjoyed it with some roasted vegetables and this perfect tartar sauce. I was pretty sure it was also in one of Ina Garten’s books, but I couldn’t find it…so the internet saved the day – enjoy!
Ingredients
Tartar Sauce
1/2 c. mayonnaise
2 T. small-diced pickles or cornichons (I’ve even used relish)
1 T. Champagne vinegar (or white wine vinegar)
1 T. capers
1 t. coarse mustard
pinch of kosher salt AND freshly ground pepper
Instructions
Measure everything into your food processor or mini-chopper and pulse until the pickles are finely chopped and all is well mixed, but not pureed.
Notes
This is best if made ahead and refrigerated, but you can also enjoy it straight away on your favorite fish.
- Category: Sauces, Salmon, Halibut
