Pioneer Woman Tartar Sauce Recipe
Craving crispy fish with perfect sauce? This Pioneer Woman Tartar Sauce Recipe is your answer. Creamy, tangy and full of crunch. Better than store-bought.
Ingredients
- 1 cup mayonnaise full-fat for creaminess
- 1/4 cup dill pickle relish drained well
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced shallots or red onion
- 1 tablespoon capers chopped
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Pinch of salt
- Dash of hot sauce optional
Instructions
Prep Fresh Ingredients
- Finely chop shallots, capers, dill, and parsley. Grate lemon zest. Measure relish and drain excess liquid. Fresh chop gives great texture. Takes 3 minutes.
Start with Mayo Base
- Scoop mayonnaise into medium bowl. Add lemon juice, Dijon mustard, garlic powder, pepper and salt. Whisk until smooth and creamy. Base sets flavor foundation.
Mix in Crunchy Bits
- Stir in drained pickle relish, chopped capers, shallots, fresh herbs and lemon zest. Mix gently. Keep relish chunks for perfect crunch. No mushy sauce.
Taste and Adjust
- Taste sauce with clean spoon. Add hot sauce for kick. More lemon? Brighter. Salt? Balance it. Let flavors marry 2 minutes before final taste.
Chill for Best Flavor
- Cover bowl with plastic. Refrigerate 30 minutes minimum. Flavors blend beautifully. Cold sauce clings to hot fish perfectly.
Serve or Store
- Stir before serving. Spoon into pretty dish. Garnish with lemon slice. Ready for fish fry magic.
Notes
- Fridge: Airtight jar, 1 week fresh.
- Freezer: 2 months in ice cube trays.
- Don't microwave—stir room temp.
- Before use, stir well.
- Color change? Discard safely.