Tartar Sauce

7/18/2021 – This Tartar Sauce was inspired by the recipe by Ina Garten here. Served it with fried catfish and fried okra it was good. Mary added a little cayenne pepper sauce to hers and that made it great…but then it was pink tartar sauce.


½ cup mayonnaise
2 tablespoons finely chopped dill pickles from Mary’s refrigerator dill pickles made with cucumbers from the garden.
1 tablespoon Champagne (or white wine) vinegar
1 tablespoon finely chopped capers
1 teaspoon coarse-grained cajun mustard
Pinch kosher salt
Two shakes of freshly ground black pepper

Stir it well and let it mellow in the refrigerator for a couple of hours. (Ina used a small food chopper to lightly blend it.)

This made about 3/4 cup.

Note: The homemade dill pickles were very mild; i.e. not very dilly and the sauce did not have the traditional dill tone. Ina made hers with a store bought dill gherkin and that likely would have made the sauce more like the restaurant fare.

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