I’ve made no secret of the fact that I love, love, love seafood. We are blessed here in the Pacific Northwest with some of the best seafood available ANYWHERE. I usually go for a simple preparation because there is no need to “gild the lily,” and I want the natural flavors of the fish to stand out. What I do insist upon, however, is a homemade sauce to accompany a simple steamed crab, sautéed filet of sole or halibut steak. I can’t imagine feasting on a platter of fried shrimp without a tangy sauce to dip them in, or oysters without a hit of hot sauce. It’s all a crab cake sandwich needs to make it perfect. More about the crab cake later.
I recently posted my recipe for crab Louie dressing and today I want to share my favorite recipe for tartar sauce. Sorry, but I don’t appreciate the ready made varieties that are all mayo and no flavor. Why prepare a perfect food and serve it with a much less than perfect condiment.
So here’s my favorite. You can add to or leave out if you wish, but these ingredients are staples in my kitchen so I can always whip up a recipe in a few minutes.
Homemade Tartar Sauce
- 2 cups mayonnaise
- 2 tablespoons sweet pickle relish
- 2 tablespoons minced onion
- 3 tablespoons parsley, chopped
- 1 tablespoon green olives with pimento, finely chopped
- 1 tablespoon capers, finely chopped
- 1 tablespoon green pepper, finely chopped
- 2 tablespoon fresh lemon juice
- Freshly cracked black pepper
Combine all ingredients and refrigerate for several hours before serving. We love this condiment and have been known to use it as a dip for French fries.