Some of my fondest memories as a child were the week or so we would pack up the big blue van and head down to Mobile Bay to stay with my grandparents. If you don’t know what a Mobile Bay Jubilee is, get out your computer and do a quick search. Papa (my grandfather) would come wake me up at 5 AM and out the door we would go. I held the lantern and the burlap sack. Papa and I would slide our feet along the shallows of the shoreline gigging flounder until the sun rose. Meanwhile, the rest of the family would be off catching shrimp and crab. When you bring back a bag of fifteen to twenty flounder, you had better have some tartar sauce handy for dinner that night. If you have your mayonnaise already prepared, this is a really simple concoction to whip up.
2/3 cup (175 mL) Paleo Mayonnaise ( recipe here)
2 tablespoons dill pickles, finely chopped
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon onion, grated
1 teaspoon Dijon mustard
1 tablespoon lemon juice
- Mix all ingredients in bowl (except lemon juice).
- Once combined, slowly add the lemon juice, cover and store in refrigerator for at least an hour.
Variations—Replace lemon juice with vinegar to sharpen flavor. Pickled jalapeños can add a nice kick. Consider using this sauce on chicken or grilled vegetables as a break from traditional flavors.