*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this once before and then again about five minutes ago. Instead of using dill pickles, I used about 3 TBS of dill relish (with a little juice). I used 9 or 10 olives, and more like 1-1/4 cups of mayo. I'm not a big parsley fan so I omitted it. I chopped the onion, relish, and olives together as instructed and added maybe a teaspoon of lemon juice... It's so good, especially after an hour or so. I love tartar sauce, and this is the best I've had yet! Thanks for sharing, Jackie!
Just good stuff! It was super easy I tossed everything in the food processor I added a bit more parsley than the recipe called for just because I love fresh parsley and it was WONDERFUL. So far the best recipe I've found on this site!
I loathe sweet tartar sauce. Loathe it. This is perfect. This replaces my old favorite tartar sauce which I used to think was perfect. I was wrong. This is it. And it gets better after a day or two. Yow.
It seems I can never just make a recipe even one as good as this I used 1 1/2 cups light Hellman's mayonnaise added 2 TB or so of capers.This depends on how much you like capers and how much you're making. I made four big servings Then added lemon juice one tsp per serving. Used a little less pickle and added Tabasco hot sauce to taste. My tartar sauce turned a pretty pastel pink.The onions are important. Don't be stingy with then they add a little crunch. Do refrigerate it for up to a day before using to let the flavors marry. Cajun Belle