It’s easy to make, keeps well in the fridge, and can be paired with many seafood dishes. I don’t typically feel that seafood dishes “need” a sauce, but I make an exception for this one because it’s so flavorful. It truly elevates so many dishes, even ones that are already delicious. In addition to being delightfully flavorful, this homemade tartar sauce is also incredibly easy to make. Since we eat a lot of seafood, I make it often - about every other week. It keeps well in the fridge for several days, another big plus.
Ingredients
Recipe Card
Mayonnaise: I usually use avocado oil mayonnaise from Chosen Foods. Mustard: I use Dijon mustard. This classic French mustard is creamier and less vinegary than yellow mustard. I highly recommend using it in this recipe. Lemon juice: Just a teaspoon. It’s best to use fresh-squeezed lemon juice. To season: Salt, pepper, dried dill, and cayenne pepper. The cayenne adds a layer of flavor. It doesn’t make the sauce spicy. Diced dill pickles and capers: For the best texture, you want small dice, not a rough chop.
Simply mix all the ingredients together in a small bowl. Start with the mayonnaise, mustard, lemon juice, and seasonings: Cover the mixture and chill it for about 30 minutes to allow the flavors to meld. Give the sauce one more stir before serving. It also pairs beautifully with boiled shrimp instead of cocktail sauce. It’s great with keto-fried fish! But you don’t have to limit yourself to seafood! This creamy, flavorful sauce goes well with roasted vegetables, chicken nuggets, and even skirt steak or other grilled meats. I sometimes use it to top hard-boiled eggs for a lazy version of deviled eggs. As you can see, you have quite a few options for using this sauce. It never lasts long in our house.
