I was introduced to this tartar sauce by a work colleague many, many years ago. It has been my go-to condiment for fish and shrimp, ever since. It is so easy and tastes so much better than store bought. Try it and let me know what you think the next time you serve fish or your fav seafood. You’ll be hooked. Pun intended. I like to use creole seasoning to season this family fav. It gives this sauce a little kick.
Ingredients
- 2-3 sweet pickles [I use tiny gherkins]
- 1-2 dill pickles [I use petite dill pickles]
- 2-3 green olives stuffed with pimento
- 2 slices or about 1/8 cup of white or yellow onion
- 1 1/2 – 2 cups of mayonnaise (depending on how thick you like your sauce)
- 1 tsp lemon juice
- Dash of pepper sauce
- 1/2 tsp Tony Chachere’s Creole Seasoning (or sea salt & pepper, to taste)
- Garnish with creole seasoning or paprika and some fresh dill
Instructions
- Drain pickles and olives on a paper towel. Squeeze out any remaining liquid.
- Place all vegetables in a food processor and pulse until it is finely chopped.
- Add remaining ingredients and pulse until combined.
- Scoop into a serving bowl. Refrigerate until ready to serve & garnish.
- Serve with your favorite fish or seafood.
