Tartar sauce

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 (30 ml) dill pickles, finely chopped
1 tablespoon (15 ml) fresh flat-leaf parsley, chopped
1 tablespoon (15 ml) onion, grated
1 teaspoon Dijon mustard
1 tablespoon (15 ml) lemon juice

1. Mix all ingredients in bowl (except lemon juice).
2. 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.

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Tartar sauce is the sauce fresh-caught flounder demands - paleo mayonnaise with finely chopped dill pickles, parsley, grated onion, and Dijon. If the mayo is already made, it comes together in one bowl in five minutes. Chill it an hour before serving so the flavors settle.

Pro Tips

• Chop the dill pickles very fine - coarse chunks slip off the fish instead of riding along with each bite.
• Grate the onion rather than chopping it; grated onion melts into the mayo and flavors it without leaving crunchy bits.
• Add the lemon juice slowly at the very end, after everything else is combined, so the mayo does not break.
• Refrigerate at least an hour before serving - it tastes flat straight after mixing.

Frequently Asked Questions

Can I make tartar sauce ahead?

Yes - it is at its best after an hour in the fridge and keeps several days covered.

Can I use vinegar instead of lemon?

Yes - the variation swaps vinegar in to sharpen the flavor further.

What else is it good on?

The recipe serves it on chicken and grilled vegetables as a break from traditional flavors, with pickled jalapenos for kick.

Recipe Card

Stav Kogan

Tartar sauce

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Servings: 4 servings

Calories: 60

Ingredients Method Nutrition

Ingredients

  

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• 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 tbsp dill pickles, finely chopped
• 1 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp onion, grated
• 1 tsp Dijon mustard
• 1 tbsp lemon juice

Method

 

1. Mix all ingredients in bowl (except lemon juice).
2. Once combined, slowly add the lemon juice, cover and store in refrigerator for at least an hour.

Nutrition

Calories: 60kcalCarbohydrates: 1gFat: 7g

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