Tartar Sauce

It’s that time of year again when Fish Fry Fridays are on everyone’s menu. Who doesn’t love a zingy tartar sauce with beer battered fish? Homemade tartar sauce is very easy to make and will spruce up any ordinary fish dish.


  • 1 cup mayonnaise
  • 1 tablespoon capers, chopped
  • 2 tablespoons sweet relish
  • 1 teaspoon dijon mustard
  • 1 teaspoon dry dill
  • Juice of 1/2 lemon
  • 1/2 teaspoon apple cider vinegar
  • pinch of salt and pepper to taste

Add all ingredients to a metal bowl and stir well to combine. Refrigerate at least a half an hour before serving so that all of the flavors can meld together. That’s it, it’s that easy. Enjoy with battered fish and shoe string french fries.

Let’s Make Hollandaise Sauce!

Start with 8oz of butter. I find the better the quality of butter, the easier it is the separate the fat from the solids.  You will also need the juice of one lemon (I prefer a sweeter Meyer lemon for this recipe).


Melt to butter slowly over very low heat.  The solids will sink to the bottom and you will easily be able to pull the fat off of the top.

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Set up a double boiler over simmering water


Add 4 egg yolks to a metal bowl with 1 tbls white wine vinegar (I would have preferred champagne vinegar but couldn’t find it this time), 1 tbls water and half the lemon juice.


Whisk approximately one minute until the eggs start to change in texture.  You have to be really careful here to make sure you water isn’t too hot and you aren’t holding the bowl over the heat for too long.  You don’t want to scramble your eggs. Alternate on and off of the heat.

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Begin ladling your melted butter one tbls at a time into the egg mixture while alternating on and off the heat until all the butter is incorporated.

Remove from heat and add a pinch of salt, a pinch of cayenne pepper and the rest of the lemon juice.


Enjoy over asparagus or on Eggs Benedict!