This mayo-based sauce is full of salty, savory mix-ins like capers, dill pickle relish, whole grain mustard, and champagne vinegar. In other words, there’s mega flavor in there. Chopped lemongrass and chopped dill add an edge of freshness. If you don’t have champagne vinegar white wine vinegar makes a fine substitute. Make sure to chop the lemongrass quite finely because it can be fibrous. The tartar sauce keeps for up to 2 days in the refrigerator in an airtight container. We love it served with seared salmon and a side of thinly sliced cucumbers—although it pairs spectacularly with any type of fish.
⅔ cup mayonnaise
2 teaspoons chopped lemongrass
2 teaspoons chopped capers
2 teaspoons dill pickle relish
2 teaspoons whole-grain mustard
1½ teaspoons chopped fresh dill
1½ teaspoons Champagne vinegar
kosher salt and freshly ground black pepper
Sat fat 4.03g
How to Make It
Stir together all ingredients except salt and pepper in a small bowl and season to taste.
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