Thread: Tarter Sauce

Mayo relish soy sauce salt pepper sugar dill

I use mayo, dill relish, garlic powder or freshly crushed, dab of lemon juice.

Sometimes to heat things up I use a bit of horse raddish, if there is beer in the fridge.Thumbs Up

Originally Posted by woody sanford

i use mayo, dill relish, garlic powder or freshly crushed, dab of lemon juice.

Sometimes to heat things up i use a bit of horse raddish, if there is beer in the fridge.thumbs up

ditto!

1 cup Mayo, tablespoon dill relish, teaspoon yeller mustard, tablespoon grated onions, dash or 2 hotsauce, a good squeeze of fresh lemon juice and a dash of worshishire. Oh add in a small pinch of salt, Ditto on the Horseraddish

I never thought I could taste much difference in tartart sauce but the best I've ever had is from Catfish Deweys restaurant in Fort Lauderdale. I asked them where they get it and they said it comes from Ken's, the same folks that make salad dressings.

Unfortunately when I called them they said what they provide to restaurants is not sold in bottles to the public because it has a limited shelf life. So I just go buy a little from the restaurant when I fry up fish. I dont even try making my own.

Interesting, I'm learning here. I don't allow tarter sauce in my house! Never used it on real fish....

I am not a fan of tartar sauce at all but my wife makes some with mayo, dill pickle relish and french dressing. It is actually really good.
I almost always use a mixture of ketchup and prepared horseradish. Great stuff!! :D

cracker barrel has some of the best tarter sauce ive had. they dont bottle it but they will sell you as much as you want.