Saturday, April 16, 2011

Tartar Sauce

A few nights ago we had shrimp for dinner and I wanted to include a tartar sauce on the side. Typically the rule of thumb with a recipe like this is to allow the finished product to set over night to allow all the spices and flavors to mingle together thus creating the ultimate recipe. This tartar sauce recipe was no exception. I allow it to refrigerate overnight and the end results were fantastic! After trying this recipe out I could never imagine myself buying store bought tartar sauce again! 



  1. Mix all together in the food processor and pulse for about 10 seconds until finely chopped, but not smooth.
  2. Best if refrigerated for an hour before use.
  3. Note: Can be made without the food processor, using dill relish or finely minced pickle.
  4. Lasts quite a while in the refrigerator.

Original Recipe

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