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Tartar sauce built on omega-3 mayonnaise, red onion, lemon, and dill is the cold, tangy partner fried fish has been waiting for. It stirs together in two minutes and only improves with a rest in the fridge. Once you make it, jarred sauce is finished.
Pro Tips
- Mince the red onion very finely so its sharpness spreads through the sauce rather than landing in crunchy bursts.
- Chill the sauce before serving. The dill and garlic powder need the time to bloom into the mayo.
- Fresh lemon juice is non-negotiable here. It is the brightness that balances the rich omega-3 mayo.
- The paprika is subtle but it rounds the flavor and gives the sauce its warm tint.
- Make it up to a week ahead and keep it covered in the fridge for instant fish dinners.
Frequently Asked Questions
How long does homemade tartar sauce keep?
Up to 1 week covered in the fridge, since everything in it is stable. Stir it before serving, as the onion settles.
Can I use regular mayonnaise?
Yes. Omega-3 mayonnaise is the recipe's choice, but any paleo-friendly mayo you enjoy works in the same 1-cup quantity.
What can I serve it with besides fish?
It is excellent with crab cakes and shrimp, and it doubles as a dip for sweet potato fries or roasted vegetables.
Is this tartar sauce paleo?
Yes, provided your mayonnaise is made with paleo-friendly oil. The rest is simply onion, lemon, dill, paprika, and garlic powder.
Recipe Card
Ingredients
Method
- Mix all the ingredients together.
- Chill prior to serving.
