Homemade Tartar Sauce (my favorite!)

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SherryT

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Original poster
Dec 23, 2017
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Crawford AL

Ingredients​

  • 1 cup mayonnaise
  • 1 TBSP Dijon mustard
  • 1 1/2 tsp lemon juice (bottled is fine, fresh is better)
  • 2 TBSP chopped dill pickle (not relish)
  • 1 TBSP chopped capers
  • salt and pepper to taste

Instructions​

  • Combine all ingredients and mix well.
  • Refrigerate for at least 12 hours before serving.
 

Fueling Around

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Dec 10, 2018
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Missed this go around.
I make my own tartar too. I use Duke's mayo.
For a different kick, I've used Famous Dave's spicy pickles.
There is no substitute for the capers.

Thanks
 

clifish

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May 25, 2019
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Long Island, NY

Ingredients​

  • 1 cup mayonnaise
  • 1 TBSP Dijon mustard
  • 1 1/2 tsp lemon juice (bottled is fine, fresh is better)
  • 2 TBSP chopped dill pickle (not relish)
  • 1 TBSP chopped capers
  • salt and pepper to taste

Instructions​

  • Combine all ingredients and mix well.
  • Refrigerate for at least 12 hours before serving.
That is about the same recipe I use. If it is for only me I will chop up some of my ghost pepper pickles for it.
 
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Fueling Around

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Duke's mayo
I have never seen it for sale here in NY
Really? Check the bottom shelf for the black and yellow label.
Wife was adamant about Hellmann's (Best Foods when we lived in Seattle) but it was not the same and I couldn't get Duke's.
Now I can get Duke's both in Florida and Minnesota. Once she tried it oh yeah.
Biggest taste change is NO sugar so Keto friendly and a bit acidic which compliments most foods. Use a glycemic friendly sweetener for cole slaw. Don't need any sweetener for HV Ranch mixings
 
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clifish

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Duke's mayo

Really? Check the bottom shelf for the black and yellow label.
Wife was adamant about Hellmann's (Best Foods when we lived in Seattle) but it was not the same and I couldn't get Duke's.
Now I can get Duke's both in Florida and Minnesota. Once she tried it oh yeah.
Biggest taste change is NO sugar so Keto friendly and a bit acidic which compliments most foods. Use a glycemic friendly sweetener for cole slaw. Don't need any sweetener for HV Ranch mixings
Just check their website and nothing in any stores near me, closest is CT.
 

cmayna

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Thanks for the recipe ideas. Use a lot of tartar sauce on the tons of fish we eat and I'm always looking for ways to improve it.

BTW, Amazon carries Dukes mayo.
 
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Fueling Around

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Duke's is not in Iowa never heard of it. But now I'll watch for it.
1670903514251.png

Sorry. I had to do it.
I must be fortunate to get it in the NW sticks of Minnesota. Local grocery chain used to carry, but the Wally Mart stocks..
 

Retired Spook

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Jun 28, 2022
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Somewhere in Texas
I have never seen it for sale here in NY
Definitely top shelf mayo - like Hellman’s used to be when we were kids, before Wall Street took over and sucked every fraction of a penny of value they could out of the ingredients and work force...

I would give Duke's a try... before... you know. 😎
 

Brokenhandle

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Nov 9, 2019
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Never found it here in Iowa before either but have ordered it from Amazon many times...love the stuff! Currently out of it though. We first tried it just to see what all the hype was about...now we know.

And now we also know why Fueling Around Fueling Around is kicked out of MN a few months of the year...just too ornery lol! :emoji_blush:

Ryan
 
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dls1

Smoking Fanatic
Jun 6, 2012
892
191
Depends On The Day

Ingredients​

  • 1 cup mayonnaise
  • 1 TBSP Dijon mustard
  • 1 1/2 tsp lemon juice (bottled is fine, fresh is better)
  • 2 TBSP chopped dill pickle (not relish)
  • 1 TBSP chopped capers
  • salt and pepper to taste

Instructions​

  • Combine all ingredients and mix well.
  • Refrigerate for at least 12 hours before serving.

That's a solid recipe Sherry, and somewhat similar to the one I use. I add some minced garlic and shallot, and use cornichons instead of dill pickles. I also double the amount of capers. Regarding the mayo, I do a 50/50 blend of mayo and sour cream, and the mayo's usually homemade though, in a pinch, I'll use Hellman's. Tried Duke's once and didn't care for it. Must have been one of those "acquired taste" things that I wasn't anxious too acquire.
 
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