Nothing compliments a fish dinner like a good tartar sauce. Also, I’m pretty determined at the moment to shove mayonnaise into just about everything. Just for Brian, cause he’s special, and it is part of my mission to give him a hard time.
Joking aside, this sauce is pretty darned good, and I recently paired it with my Lenten Fish Fry, for an awesome Lenten Friday meal.
Notes: If you, like Brian, don’t really care for mayo, that’s OK. Traditionally tartar sauce is a mayonnaise-based sauce, but I’ve made this before with all sour cream instead, and it’s still pretty great. The flavor is a bit tangier, but not in a bad way at all. It changes the macros slightly, which I included in the recipe notes section below.
Ingredients
- 1 c (8 fl oz/ 237 ml) mayonnaise
- 1/4 c minced spicy dill pickles (approx. 3-4 spears, very finely chopped)
- 1 tbsp. (1/2 fl oz/ 18 ml) lemon juice
- 1 tbsp. (1/2 fl oz/ 18 ml) pickle brine
- 1/2 tbsp. dehydrated minced onion
- 1/2 tbsp. dried parsley
- 1/2 tsp Seasoned Salt
- 1 clove garlic, minced
Instructions
- In a small bowl or a mason jar, combine all ingredients and mix well.
- Put the lid on and refrigerate 3-4 hours, or until ready to serve.
Notes
This recipe pairs very well with the Lenten Fish Fry. For the spicy dill pickles, use whatever brand is your preference. I used Grillo’s Spicy Italian-Style Dill pickles, which are brined alongside garlic and habanero peppers. They’re quite delightful.
Per 1 tbsp.: 81.6 cal, 0.04 g protein, 9.6 g fat, 0.34 g carbs, 0.03 g fiber, 0.31 g NET carbs
If you hate mayo, you can swap it out for sour cream. Doing so changes the macros a bit, and yields 24.4 cal, 2.2 g fat, 0.87 g carbs, 0.03 g fiber, 0.32 g protein, and 0.83 g NET carbs per tbsp.
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