This delicious tartar sauce can be made 24 hours in advance - and saves nicely in the refrigerator for up to 5 days.
1 1/2 cups
1 cup organic mayonnaise
2 1/2 tablespoons finely diced dill pickles
1 tablespoon minced drained capers + 1 tablespoon liquid
2 teaspoons minced green onions
2 teaspoons freshly minced parsley leaves
1 finely diced green onion
2 teaspoons minced fresh tarragon
1 teaspoon nice grainy Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon white pepper
1/4 teaspoon Chinese chili paste - or favorite hot red pepper sauce - season to your personal heat level; start slow and add more according to your preference.
Refrigerate before serving about 30 minutes - the longer you allow this tartar sauce to "ripen" in the refrigerator - up to 24 hours - the better it tastes - 24 hours works well if preparing for a food event the next day. It's up to you!
Tartar sauce saves well in the refrigerator for up to five days.
Add all ingredients together - mix well - and chill for at least 60 minutes before serving. Keeps well refrigerated in air tight container for up to five days.
This recipe was inspired by Chef Emeril Lagasse