Delicious! I will be making more of this, and adding my own tweaks to the recipe as well. I've already made this again, and added more potatoes and carrots, as well as marjoram, sage, basil, and rosemary. I also found spicy brown mustard to compliment it very well, since I didn't have any dijon mustard for the second batch.

Reviewed On: Jan. 9, 2012

Delicious! I have made this twice now, and follow a few of the other reviewer's tips. I let my noodles sit in hot water to soften while I cook the sauce, use 8-10 large fresh basil leaves instead of dried basil, and generally increase the other herbs, garlic and onion to taste. The best advice I can give on perfecting the sauce is just to taste, adjust, repeat. The flavor of your tomatoes, onions, and any other fresh items will vary each time you cook it, so use the recipe as your baseline and adjust up from there!

Reviewed On: Feb. 12, 2011

This was a good place to start. I made this tonight as a first experiment in making my own tartar sauce, and ended up adding a couple teaspoons of powdered Ranch dressing mix, some dill, and a little granulated garlic. I also used dill pickle relish instead of sweet. My wife loved it and said I was right to make the sauce instead of buying it from the store! That was worth 4 stars all by itself;)

Reviewed On: Aug. 26, 2009