Homemade Tartar Sauce

 

We’ve discovered lately that we really enjoy grilled fish. I know – what took us so long? My husband has never really cared much for fish, and I never really cared much for touching it. (Still don’t. Ew.) But one day on a whim he bought some from the meat market and decided to grill it.

 

I enjoy fish myself, yet since we never really cook it I never have any tartar sauce on hand. But I experimented with what I did have on hand and came up with a homemade substitute that worked for us. Try this if you’re out of tartar sauce and don’t feel like running to the store.

 

Plus, when you make something yourself, you are taking an active step toward eating healthier by forgoing all the other icky chemicals (that are harmful to your wonderful body) in favor of simple and also, frugal. 🙂 Win/win.

 

Here’s the recipe.

Homemade Tartar Sauce

by: Danielle

Ingredients

• 1 cup mayonnaise ~ since we can’t have eggs, we use the egg-free brand from the health store. I’m still looking for a good dairy-, egg-, and nut-free homemade mayo recipe if anyone knows of one. . .
• 2 tablespoons dill pickle relish or fermented pickle relish (if using sweet relish, omit sugar)
• 1 teaspoon sugar – we love sucanat, coconut crystals, or evaporated cane juice
• 1 tablespoon dried onion
• 1 tablespoon lemon juice
• 1/4 teaspoon sea salt or more to taste ~ I actually add a little more than this, but I like things salty. Start with 1/4 tsp and see what you think.
• 1/4 teaspoon pepper or more to taste

Instructions

 

In a small bowl, combine all ingredients. Whisk together until incorporated ~ this is handy for small whisking tasks. You can enjoy this immediately, but I like to let it refrigerate for a few minutes so the flavors can meld.

 

Here it is in recipe card format for easy printing:

 

Print

 

Relish your fish and homemade tartar sauce! These grilled pears and this cole slaw would also make an excellent addition to your meal.

 

Pin: Homemade Tartar Sauce

Peace, love, and even the occasional seafood,

Danielle

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