This is a basic tartar sauce, suitable for fish and chips. The recipe is largely based on a trial and error recreation of the tartar sauce used at a local restaurant I frequent.
- I suggest placing the mayonnaise in the mixing bowl first, and whipping it until it's smooth.
- Mix in the other ingredients
Last modified on 2 December 2010, at 21:47↑Jump back a section
Notes, tips, and variations
- I've found that using pickle juice (and lowering the amount of relish) is often better. This is especially true if you plan on using this in a squeeze bottle (as the relish can block the opening if it's too thick/chunky).