tartar sauce


Pizza Chef
Super Site Supporter
so we're completely over store jar/bottle tartar sauce.

Giant has been dropping brands like bad debts..... so we may not have a decent option/selection.

but I'm good a scratch stuff - any suggestions/rx for a yum-yum tartar sauce? (fish, primarily.....)


Grill Master
Staff member
Gold Site Supporter
I have 2 recipes that I like, that are similar.


Cooks.com Tartar Sauce

1 cup mayo (I love Hellman's)
1/4 cup lemon juice
1 T. fresh chives
1 T. drained capers, chopped
1 T. sweet pickle relish
1/2 tsp. dried mustard

Chesapeake Tartar Sauce (from Food Network)

1/2 cup mayo
1 teas. lemon zest
1 T. capers
1 teas. crab boil seasoning (I use Old Bay)


Well-known member
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Craig loves a roasted garlic tartar sauce from a Disney resort chef that I make. It was originally made to pair with blackened grouper.

+/- 1/2 cup roasted garlic cloves (about 2 medium heads)
1-1/2 cups mayo
1/4 cup sweet pickle relish, can use dill, drained on paper towels
1 tablespoon fine diced onion
1 tablespoon fine diced red bell
1 tablespoon fine diced green bell
1 tablespoon whole grain mustard
2 tablespoons white wine
1/4 tsp each salt and pepper, to taste

1) Preheat oven to 425F (we use our toaster oven)
2) Cut off top of heads and drizzle the exposed cloves with olive oil and wrap each head in foil.
3) Roast until tender, 45 minutes to 1 hour. Less if you use a convection oven.
4) Completely cool, squeeze garlic out, mash until smooth and place in a bowl.
5) Add remainder of ingredients, mix until well blended and refrigerate for at least an hour to meld flavors (better the next day).

NOTE: I only add half the wine at first so it doesn't get too thin depending on how well pickle relish is drained, brand of mayo used, amount of and moisture content in garlic.
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Grill Master
Staff member
Gold Site Supporter
Wow, med, that sounds so delicious that I might eat it with a spoon!



Pizza Chef
Super Site Supporter
I've got these in a file. it's going to take a while to work through them.....

the garlic inspired sauce sound delish - reads a bit outside of 'tartar' but what the heck.
no accounting for taste, but if it's good, I'm on it.

I go back to the (was it Wednesday...?) all you can eat Howard Johnson fried clams.
the current crop of tartar sauce just does not measure up. or...my memory is measuring down (ack!)