Learn how to make tartar sauce with this simple recipe, naturally gluten-free too!
Do you love a good fish fry? We sure do! Almost always my son requests catfish, hush puppies, and all the fixings for his birthday dinner every single summer.
Of course, you need some tartar sauce to pair with that catfish and recently I discovered just how simple it is to make right at home. I’ll say we typically do Air Fryer Catfish too now, so we don’t have to use so much oil. Be sure to add that recipe to your list.
What is in Tartar Sauce?
- Mayonnaise
- Dill Pickles
- Fresh Dill
- Lemon Juice
- Salt and Pepper to Taste
This is seriously all that you need to make homemade tartar sauce. Shocking, isn’t it? Maybe not for some of you pros out there but it’s definitely one that you can put together quickly if you do not have any on hand.
If you do not have dill pickles on hand, you can also use dill relish. These pickles will be finely chopped similar to a relish consistency.
If you want to make this lighter, use a light mayonnaise. The bulk of the calories for this sauce are going to be in the Mayo, so the lighter mayonnaise you use, the better if you are looking to reduce calories.
Most of these ingredients are likely already in your fridge and pantry too.
How long does Tartar Sauce last?
These can typically last for months as long as they are in an airtight container in the fridge. It will basically be as good as your mayonnaise since that is the primary ingredient that would expire over time.
In general, we usually go with up to 2 months stored in the fridge, not longer than that.
Are you ready for a tasty sauce to go with your next fish fry? Enjoy this easy Homemade Tartar Sauce!
Homemade Tartar Sauce
Ingredients
- 1 Cup Mayonnaise
- 1/4 Cup Dill Pickles Finely Chopped
- 1 Tbsp Fresh Dill Finely Chopped
- 1 Tsp Lemon Juice
- Salt and Pepper to Taste
Instructions
- In a medium-size bowl, whisk together the mayonnaise, pickles, dill, and lemon juice.
- Add salt and pepper to taste and stir to combine.
- Store in an airtight container in the fridge.
Nutrition
did you make this recipe?
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