Tartar Sauce


Well, more specifically frozen breaded fish.

Everyone seems to have their own favorite way to eat it; Rich usually likes his with ketchup or, on occasion, malt vinegar. Sue can’t eat it without green relish (to the extent that when we used to work together, I’d keep a couple of packets in my stereo bag for lunch emergencies). As for me, I like a nice tartar sauce. My only problem is that most jarred sauces taste ‘funny’ to me. Well, ‘All Praise da Google!’ – because a quick search found me this copycat recipe for the sauce served at your local fast food place which shall remain nameless – I like our lawyer, but don’t really feel the need to toss him any additional business (we PROMISE to get working on the wills, Frank).

•1 dill pickle spear, chopped
•1 tbsp dill pickle juice
•1/2 tsp French’s yellow mustard
•1/2 cup Mayonnaise
•4 drops Tabasco sauce
•1-1/2 tsp dried minced onion

Combine all the ingredients and put into a storage container. It’s best if you make this at least several hours before you’re going to use it, to let the dried onion soak up some of the liquid.

Simple. Basic. Tasty.

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