Homemade Tarter Sauce

Forget the pale, bland stuff from the squeeze bottle. This homemade tartar sauce has real texture and punch, loaded with a mix of sweet pickles, dill pickles, pimento-stuffed olives, and scallions all buzzed in the food processor.

The green olives are the twist that sets this apart from most tartar sauces. They add a briny, slightly bitter edge that plays off the sweetness of the pickles. A dash of Worcestershire and hot sauce rounds things out with just enough heat to keep it interesting.

Pulse the food processor carefully. You want a chunky, relish-like texture, not a smooth puree. Those little bits of pickle and olive are what make each bite different from the last.

Keeps in the fridge for weeks, and honestly it gets better after a day or two as the flavors meld together.

Pro Tips

• Use the food processor for the solids only, then stir in the mayo and liquids by hand. This keeps the mayo from getting thin and runny from overprocessing.
• Fresh lemon juice is a must. Bottled juice tastes flat and slightly metallic next to these bright, punchy ingredients.
• Spread it on fish sandwiches, use it as a dip for fried shrimp, or try it on burgers. It works anywhere you’d use regular mayo with more personality.

Variations

• Caper tartar sauce: Add a tablespoon of capers for extra briny pop. Especially good with grilled fish.
• Spicy tartar sauce: Double the hot sauce and add a minced jalapeño for real heat.