I forgot to take a pic of this when I made it to go with my Nana’s fish cakes. Oops. So I zoomed and cropped and sharpened a picture of it in the background, You get the idea.
Tangy Dill Tartar Sauce
Yield: approx. ½ cup Prep: 5 minutes
- ½ cup mayonnaise
- 4 gherkins, finely chopped
- 1 tbsp gherkin juice
- 1 tbsp lemon juice
- 2 tsp fresh dill
- ¼ tsp onion powder
Mix all ingredients together and refrigerate for 30 minutes to blend the flavours.
This sauce goes so well with any kind of fish, white fish especially. Use it on fish & chips, fish tacos, fish sandwiches, whatever! The secret is the gherkin juice. It cuts through that strong mayo taste and adds acidity and flavour.