Tartar Sauce Recipe
Homemade dipping sauces from a jar of mayo — Tartar Sauce, Fry Sauce, Remoulade, Comeback Sauce — for fish fry nights and anything that needs dunking.
★ appetizer
appetizerIngredients
- 2 cup Mayonnaise
- 1/2 cup Ketchup
- 1 tbsp Pickle Brine
- 1 tsp Worcestershire Sauce
- 1/4 tsp Kosher salt
- 1/4 tsp Smoked Paprika
- a pinch (optional) Cayenne Pepper
Instructions
- 1Gather your ingredients
- 2Grab a bowl
- 3Scoop 2 cups of mayonnaise (of your choice)
- 4Add in half a cup of ketchup
- 5Add one tablespoon of pickle brine (of your choice)
- 6Add one teaspoon of Worcestershire sauce
- 7Add one fourth of a teaspoon of kosher salt
- 8Add one fourth of a teaspoon of smoked paprika
- 9Add a pinch of cayenne pepper (optional)
- 10Mix and serve!
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Open in Pepper →A Jar Of Mayo Goes A Long Way
A good sauce is what turns fried fish sticks and a pile of french fries into supper somebody asks for again. Most of these start with mayonnaise you already have and finish in about five minutes, no cooking at all.
Cooks on Pepper reach for this collection on fish fry night, when the kids want something for their nuggets, or when the store-bought jar in the door of the fridge has been in there since who knows when.
Every recipe here is a stir-together sauce with real ingredients: Tartar Sauce with chopped dill pickles and lemon juice, Fry Sauce with ketchup and pickle brine, Remoulade Sauce with whole grain mustard and horseradish, Mississippi Comeback Sauce, and a Freddy's fry sauce dupe.
Quick Tips
- 1
Chill it 30 minutes
Mix the sauce, cover it, and let it sit in the fridge at least 30 minutes so the pickle, garlic, and mustard flavors spread through the mayonnaise.
- 2
Chop the pickles fine
Cut dill pickles into pieces about 1/8 inch so every bite of tartar sauce gets pickle instead of one big chunk.
- 3
Drain the relish
Press sweet pickle relish in a fine strainer for a few seconds before stirring it in, or the sauce turns watery by day two.
- 4
Use full-fat mayonnaise
Real mayonnaise holds up thick and creamy; light versions thin out once the ketchup or lemon juice goes in.
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