Best! Tartar Sauce and Bonus! Rémoulade!

It has been a sunny, warm November day, which began with coffee and champagne – always a great start to a day – so, let’s have a bonus Saturday post!

It was recently a fish and chips night, so I needed to make some tartar sauce.

I have cobbled this version from recipes for tartar sauce from Howard Johnson’s (surprisingly sophisticated for it’s time), and, a more current American staple: McDonald’s (their secret is dried onion!).

But then, I got to thinking,

“Tartar sauce is all well and good, but so, too is Rémoulade!”

And so, I got to work…

Tartar Sauce:
•1/2 cup mayonnaise
•2 tbsp yellow mustard
•3 tbsp sweet & spicy pickles, chopped
•1 tsp dried onion
•1 tsp dried shallots
•1 tsp parsley
•1/2 tsp lemon juice

•Tartar sauce
Arby’s Sauce (or chili sauce)
•Chopped fresh parsley

First things first, make the tartar sauce – you are gonna want to give it a few hours in the fridge to allow the flavors to blend – by combining the pickles, dried onion and shallots, parsley, and lemon juice in a bowl.

Stir in the mayonnaise and mustard until well blended, then transfer to a covered container and stash in the fridge.

To make the rémoulade, stir Arby’s Sauce (or chili sauce) into a couple of tablespoons of the tartar sauce until it tastes right to you.

Then stir in some chopped fresh parsley.

Cover and chill until needed.

Both worked a treat with the fish and chips.

And the onion rings.


It’s your choice, but do have some Waldorf Coleslaw on the side.

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