This creamy, tangy homemade tartar sauce brightens anything you serve it with: battered seafood, fried meats, onion rings, potato salad.
Everyone knows what tartar sauce is, but not what goes into it. Shallots provide sweetness; capers and pickles give a chunky, briny tang; chopped dill adds freshness and an appetizing green speckle.
Shallots, known locally as sibuyas Tagalog, lasona, or native red onions, are a member of the allium family. Sibuyas Tagalog are smaller in size compared to Western and European shallots, but both have the same papery, pink-purple peel. They have a delicate, sweet, and milder onion flavor.
Tartar sauce often gets paired with fried fish, but it works perfectly on anything that can use some acidity. Pair it with other fried meats like chicken and porkchops. Use it as a dip for calamares, onion rings, and French fries. Spread it on burgers and sandwiches, or toss with roasted vegetables.
Make sauce: Combine sauce ingredients in a bowl and mix until well combined. Season with salt and pepper to taste.
Serve or store: Use immediately or store in an airtight container in the fridge for up to 5 days.
Use minced white onions instead of shallots.
You can use something brined, like green olives.
You can use parsley, tarragon, or basil. The flavor will be different, but your sauce will still come out great!
Of course! If you want a chunkier texture with more bite, use bigger cuts of veg for your sauce.
