Well… apparently people disagree on what exactly tartar sauce is, but I remember years ago, being surprised that there’s no cream of tartar in tartar sauce. Then I needed to know what exactly tartar was, because I didn’t know, and that rabbit hole gets deep fast, so here’s just what I call tartar sauce, which may or may not actually be tartar sauce, and has no cream of tartar in it, lol.
We use it when we eat breaded fish.
It’s just mayonnaise, relish, a tiny bit of prepared mustard, a little bit of salt, and garlic powder. It may not be the “real thing” (whatever that actually is), but it tastes delicious with battered fish.
I don’t give quantities because I just throw stuff in a bowl. I rarely measure when I cook.
Love it! It looks pretty close to mine. I usually use either creme fraice or yoghurt (greek or turkish) for my base. Generous amount of ”bostongurka” (a swedish brand of relish). Probably a dab of dijon mustard. Salt, and pepper. Oh, and mayonnaise to taste.
Many of my own recipes are done like this. I think that many recipes passed down in families are like this also. I can only share measurements when I use a printed recipe that included them. Nice photo! Your tartar sauce version looks and sounds delish!
