Let Them Have Their Tartar Sauce

Ingredients

  • 1 tbs dill

  • 1 oz lemon juice (one lemon) & zest

  • 1/4 cup white wine

  • 1 cup mayonnaise

  • 2 tbs chopped parsley

  • 2 tbs chopped garlic pickkles

  • 1 tbs relish

  • 1 tbs chopped capers

  • 1 tsp hot sauce

  • 1 tbs dijon mustard

  • 1/2 tsp anchovy paste

  • 1 tsp Worcestershire sauce

Directions

  1. Heat a small fry pan over medium heat

  2. Add the dill, lemon juice and zest, and white wine vinegar

  3. Allow mixture to boil and reduce down to a thick sauce (apx. 2 tbs) and allow to cool

  4. In a bowl combine the mayonnaise, parley, garlic pickles, relish, cappers, hot sauce, mustard, anchovy paste, Worcestershire sauce, and dill mixture once cooled.

  5. Refrigerate to allow flavors to combine or serve immediately

Ah, tartar sauce… a condiment of refinement, suitable only for those with discerning palates and well-lined pockets or motivational oobleck for the working man . A creamy emulsion, flecked with capers and pickles, designed to elevate even the lowliest fried haddock into something vaguely edible. Smithers, fetch me a sterling silver ladle - I shan’t demean myself by scooping this ambrosia with anything so vulgar as a spoon.

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