Dill Tartar Sauce


I have Friday off! I swear I’m not saying this to rub it in, I’m just really excited. I love having a week day off to get some week day things done before the weekend. My weekend this time around is actually consisting of a work event on a Saturday, and not a fancy drinks and dinner work event just in case you were starting to get jealous, but a computer class which will be very helpful for my job and blog.


So I realized I made some faux fish sticks and left you hanging on the tartar sauce action. I’m sorry, I really am but I can say the recipe will have been worth the wait. When I’m craving tartar sauce, I sometimes will go out and order fries with a side of tartar sauce, but unfortunately the stuff you get in restaurants (unless it’s house made) is pretty dull and boring and often too sweet for my liking. That’s legit, right?

This recipe makes more than enough tartar sauce for the faux-fish stick recipe and if you have any extra it would be great to add to crumbled tofu or eggs for egg/tofu salad. It’s also a great dip for your oven baked fries or roasted potatoes or just use in place of mayonnaise/veganaise on your next sandwich. You might not have any left over if you are a triple dipper like me, real talk.


Dill Tartar Sauce

  • 1/2 cup of mayonnaisepreferably Hellman’s Olive Oil or Veganaise
  • 1/4 cup of fresh dill, rinsed, stemmed and minced
  • 1 baby dill pickle, diced
  • 2-3 tbs of capers, diced of chopped roughly depending on the size
  • 1/2 tsp of lemon zest
  • 1- 2 tbs lemon juice
  • 1 tbs of pickle juice
  • 1 small clove of garlic grated
  • freshly ground pepper and salt to taste


Dill Lemon and Capers

Finely diced dill pickle and capers and add to a small mixing bowl. Clean stem and mince dill and peel and finely grate garlic and lemon zest and add to the same bowl. Mix in mayo/veganaise lemon juice, dill pickle juice until everything is combined. I didn’t find it needed salt added due to the capers and pickle but I did season well with freshly ground pepper.

In the Mixing Bowl

Chill in the fridge at least 30 minutes however if you can leave it a few hours the taste improves with age. Serve with the faux-fish sticks and roasted potatoes. It also makes a good veggie dip for carrot or broccoli if you want a healthier side.



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