I was almost out of dill relish when I realized I could avoid making a bowl dirty. With a dollop of mayonnaise dropped in the jar, it whips up just fine without using anything else. As you can see, it was just perfect on my fish. N-JOY!
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The best I have ever had! It's the one my Mama used to make.
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When I make tartar sauce, I use mayonaise, pickle relish (I use sweet, you can use dill also), one finely diced boiled egg, and a dash of lemon or lime, if you have it. Just mix these ingredients to taste.
Mix 2 Tbsp. of mayonnaise, 2 Tbsp. of dill relish and 1 - 1/4 tsp. of mustard together.
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How do you make tartar sauce?
By roy c grosswiler from Toledo, OH
I use Miracle Whip and relish. Just mix the two and your set. Or you can use mayonaise and relish. How much relish you put in depends on you, but I don't overdo the relish. Hope this helps.
I do the same as LULUbobo but I add a boiled egg.
I take about 1 cup of mayo, add about 2 Tablespoons of minced onion, add 1 teaspoon of relish and 1 tablespoon of lemon juice. mix and chill. this is fantastic and I get lots of compliments on it.
I use Hellman's mayonnaise. onion, lemon juice, parsley and capers. To 2 cups mayo, add 1 tablespoon grated onion, 1/4 teaspoon lemon juice, 2 tablespoons dried parsley and 1 tablespoon finely minced capers. Tastes great. You can also just use dill pickle relish instead of capers.
If I want just a quicky tartar sauce, I'll mix Kraft Mayo, some garlic powder, and sweet relish. Like LULUbobo says, not much relish. It works in a pinch. If I were going to make for others, I might do the other recipes, but once in a while I get a craving that just has to be filled Just That Moment! :)
I used to work at Captain D's restaurant, and although we had pre-packaged tartar sauce to put with carry-outs, we made a couple gallons of our own each day for use in the restaurant or to send in portion cups with family packs. The mixture was simple:
1 gallon mayonnaise (not salad dressing)
1 pound (I believe) of fine diced onions
1 pound (I believe) of fine diced dill pickles
The onions and pickles came in pouches that weren't marked with weights, but I think they were a pound. They were fairly "juicy," and we didn't drain. This is what went in the pumps in the dining room. I greatly preferred this to the little packets, which I found too sweet. For fish sandwiches, we would add some dry dill weed to the store-made sauce.
At home, I make:
1 cup of mayonnaise
a couple tablespoons of diced onion
a couple tablespoons of fine diced dill pickles.
I often add a sprinkle of dill weed, too, cause I like mine extra dilly. I will use dill relish if I have it, but never sweet... I don't like sweet tartar sauce.
Here's another tip from the Cap'n:
1 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon prepared horseradish (from the jar)
This makes a tasty, quick cocktail sauce. The horseradish can be adjusted for taste.
I just mix mayo and relish-sweet or dill work equally well.
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I need a recipe for tartar sauce. Does anyone out there have a good, but simple one?