Homemade Tartar Sauce is a thousand times better than store bought. After trying this one from fifteenspatulas.com, I'm going to stop searching for another, this is IT! The homemade mayo makes it even better!
Tartar Sauce fifteenspatulas.com
¾ cup mayonnaise (use a high-quality one with a flavor you enjoy)
2 Tablespoons finely chopped cornichons or dill pickles
1 Tablespoon lemon juice
1 Tablespoon chopped parsley and/or chopped fresh dill (chives good too)
2 teaspoons minced capers (soak in water for a while, then drain and dry off)
Finely chopped shallot
1 teaspoon whole grain mustard (I think Dijon is fine, too)
¼ teaspoon salt (or to taste)
1/8 tsp freshly ground black pepper
In a small bowl, stir to combine all ingredients.
Place in an airtight container or cover with plastic wrap, and store in the fridge a few hours or overnight.
Homemade Mayo Using Immersion Blender this is from Alex on Chowhound
I use something similar to Top-Secret Recipe's Hellman's clone, in a wide mouth jar so the immersion blender fits.
1 whole egg - because what am I gonna do with one egg white?
2-¼ teaspoon white vinegar
1 teaspoon water - not necessary with the white but it also doesn't hurt anything
¼ + 1/8 teaspoon salt - fiddle-y so something close is fine
¼ teaspoon lemon juice - if I have some. When I had preserved lemons, I'd throw a piece of rind in there to approximate the juice amount.
½ teaspoon Dijon - optional. I'll use it instead of lemon juice
Chopped capers, soak in water first, then drain
Combine everything in the jar. Pour 1 cup neutral oil over the top, blend with an up and down motion to incorporate the oil until emulsified and thickened. I detach the blender part, or unplug, and use a small spoon to scoop out the mayo remaining on the attachment.
(Note from walker: I like to use mostly grapeseed oil with about ¼ of it with good olive oil. If I'm making tartar sauce, I don't add capers with the mayo, just with the tartar sauce.)
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