Method
Amounts in the steps are for the original 6 servings. Use the ingredient list for your amounts.
Finely chop the pickle, then squeeze it in a paper towel so the sauce stays thick, not watery.
Stir the mayonnaise, chopped pickle, dill, lemon juice, capers (if using), Dijon and pepper together in a small bowl until evenly mixed.
Taste and adjust: more lemon for tangier, more pickle for more crunch. Serve right away or chill until needed.
Tips
- Sweet pickle relish works in place of dill pickles if you like a sweeter, diner-style tartar sauce.
- The flavor gets even better after 30 minutes in the fridge, so make it first and then cook the fish.
- Keeps for up to 5 days in a sealed jar in the fridge.
Nutrition per serving (2 tablespoons)
- Calories
- 140
- Protein
- 0 g
- Carbs
- 1 g
- Fat
- 15 g
- Saturated fat
- 2 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 190 mg
Estimated from USDA data for 1 of 6 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Citrus squeezer Every drop of juice, no seeds.
- Chef's knife A sharp knife makes prep faster and safer.
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