A Little Personal History:
This is a basic tartar sauce, I came up with when I wanted to see how well I could make New Zealand style Fish and Chips and they always serve it with vinegar and tartar sauce. It’s goes well with just about any fried fish dish (i.e. Lars’s Fried Cajun Calamari).
Description:
| Categories: | Dip, Sauce |
| Servings: | 2 cups |
| Time: | – Preparation: 10 minutes |
| Equipment: | Measuring cups and spoons, mixing bowl, whisk, glass jar/container with top or squeeze bottle |
| Difficulty: | Easy |
Ingredients:
- 1 ¼ cups Lars’s Mayonnaise
- 1/3 cup Lars’s Ketchup
- ¼ cup Lars’s Champagne Mustard Sauce
- 2 Tbs pickle juice
- 2 Tbs sweet relish
- 1/4 teaspoon garlic salt
- 1/2 teaspoon celery salt
Procedure:
- Place the mayonnaise in the mixing bowl first, and whisking it until smooth.
- Mix in remaining ingredients Whisk together thoroughly.
- Transfer to glass or plastic container, seal tightly and refrigerate till needed.
Advanced Preparation:
- Sauce/Dip may be prepared in advance and refrigerated till needed.
Tips, Notes, and Variations:
- I use pickle juice and less relish than normal recipes call for. I’ve gotten in the habit of re-using squeeze bottles to store the sauce and too much relish can block the opening. If necessary, chop relish, before mixing, to required consistency to not block opening.
