Tartar Sauce

Pickles • Dill • Lemon — Today's Special • USA

Today's Special No. 1 from the CHEF AK dipping-sauces chart — the classic fish-and-chips sauce: creamy mayo, crunchy minced pickles and fresh dill. Made for fried fish, crab cakes and fish sandwiches.

Ingredients

• 220 g — Mayonnaise (1 cup)
• 30 g — Pickles, minced (2 Tbsp)
• 5 g — Fresh dill, chopped (1 Tbsp)
• 15 ml — Lemon juice (1 Tbsp)
• 3 g — Fine sea salt (1/2 tsp)
• 1 g — Black pepper (1/4 tsp)

Step-by-Step Method

1. Mince & drain the pickles. Chop the pickles very fine, then press them in a paper towel for a minute. Wet pickles make a watery sauce — this small squeeze keeps it thick.
2. Build the base. Mayonnaise in a bowl, lemon juice whisked in first so the base loosens evenly before the chunky ingredients go in.
3. Fold everything in. Pickles, dill, salt and black pepper folded through. Taste: it should be bright and tangy first, creamy second.
4. Chill 30 minutes. Cover and refrigerate at least 30 minutes so the dill perfumes the whole jar. Keeps 5–7 days in the fridge in a sealed jar.

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