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Tartar Sauce

tartarsauceTartar sauce made at home stands far apart from the jarred kind. This herbed version is perfect for dunking fried shrimp -- and more.

1 cup Hellmann's mayonnaise
1 cup dill pickles, finely chopped
1 Tbsp. fresh dill or parsley, finely chopped
1 tsp. lemon juice, freshly squeezed
1 tsp. sugar
¼ tsp. black pepper, freshly ground
2 Tbsp. onion, finely chopped (optional)

Combine everything and give it a good stir.

Refrigerate any leftovers for up to a week.

Makes about 1½ cups.

Cook's Notes:

  • If you don't have pickles on hand, use sweet relish instead.
  • Substitute onion for shallots if you don't like the strong onion flavour.
  • Add in some capers for variety.
  • Add a splash of Worchester sauce for a tangier flavour.