Sheffields Tartar Sauce
Our Sheffields Tartar Sauce is very simple and is close to what we found in various East Coast seafood restaurants. Using the dill pickle and chopped olives compliment the flavor of most seafood, unless the dish calls for a sweeter sauce.
We vary our recipe depending on the seafood we are preparing. We might want it a bit sweeter, more dilly or more savory. We might add a bit more or less chopped pimento-stuffed olive or other tweaks. We will also add a bit of very finely chopped white onion. It depends on our taste and the fish. But, most of the time, this recipe is how we prefer it. Not too sweet, not too dilly, and not too lemony. Just right.
1 cup of Mayonnaise (We prefer Hellmanns/Best Foods regular for the flavor)
1 Heaping Tablespoon Dill Pickle Relish
2 Teaspoons Sweet Pickle Relish
1 Teaspoon Fresh Lemon Juice
2 Tablespoons Finely Chopped Pimento-stuffed Green Olives
Pinch of Sea Salt
Pinch of Freshly Ground Black Pepper
In a small mixing bowl, add all the ingredients. Drain any liquid from the relishes or the sauce will be too thin of a consistency. Mix thoroughly to combine. Refrigerate until you serve it.
The olives and pimento stuffing give the sauce a nice piquant touch. You can omit them, but if you have not had them in a tartar sauce before, you’ll be surprised how they turn your regular tartar sauce into the one at your favorite seafood restaurant where you wonder what they added.
We prefer to use regular mayonnaise but have used low fat and no fat versions with decent results, if you prefer that flavor. We have not used a vegan mayonnaise, but have friends to have used them and like the taste of the tartar sauce. It’s all personal preference.