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Tartar Sauce

  • Author: Meagan


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!



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


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.


This is best if made ahead and refrigerated, but you can also enjoy it straight away on your favorite fish.

  • Category: Sauces, Salmon, Halibut


From Meagan's Kitchen

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