I am very much a sauce person, and sometimes think I only eat certain foods so I can dip them in the sauce. Well, this happens to be one of those sauces. Don't get me wrong, my fish cakes are delicious, but.... For years I have always just put togeth…
I am very much a sauce person, and sometimes think I only eat certain foods so I can dip them in the sauce. Well, this happens to be one of those sauces. Don't get me wrong, my fish cakes are delicious, but....
For years I have always just put together relish, mayonnaise, and a little lemon juice for my tarter sauce. That has always been perfectly fine with me, but not a sauce you really get excited to eat. When telling my son what we were having for dinner, he asked if I happened to have any of the Stonewall Kitchen tarter sauce I had purchased in the past. I did not, but that inspired me to think outside the tarter sauce box, so to speak, and make something different. This is officially my new "go to" tarter sauce.
Ingredients:
1/2 cup mayonnaise
2 tbsp chopped dill pickle, I used sandwich pickle slices
1 tbsp lemon juice
1 tbsp capers, chopped
1 tsp dried dill, or 1 tbsp chopped fresh dill
1/2 tsp Worcestershire sauce
Salt and pepper to taste
Combine all the ingredients in a small mixing bowl. Refrigerate for at least an hour before serving.
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