Ingredients
- 1 cup of mayonnaise
- 2 dill pickles, finely diced
- 1 shallot, finely diced
- 1 tablespoon of capers, finely chopped
- 1 tablespoon of pickle juice
- 1 lemon (juice and zest)
Equipment. Zester or fine grater, Airtight container
Method
- Combine the ingredients for the tartar sauce
- Cover and refrigerate for at least 30 minutes, an hour is better. Taste and season after the rest, since the salt reads differently once it settles
Does it need to rest?
Yes. At least 30 minutes, and an hour is better.
Season after the rest rather than before. Pickles, capers and pickle juice all carry salt, and how much of it reads changes once everything has sat together.
What do you serve it with?
Beer battered fish. Make the sauce first so it can rest while the fish is cut, salted and battered.
It keeps up to two weeks in an airtight container in the fridge. Keep it cold at the table rather than letting the bowl warm next to hot fish.