Reviewed: Apr. 6, 2012

I'm sorry to be the one person that didn't care for this recipe, but the flavors just didn't work for us. The dijon really overpowered the sauce.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

happywife05

Cooking Level: Intermediate

Reviewed: Dec. 6, 2011

We really like this sauce! Rather than fat-free mayo I used Hellman's/Best Foods Canola Mayo because that's what I have on hand. Since I didn't have a lemon I used an 1/8 tsp. of lemon pepper. Mine didn't come out runny as some other reviewers mentioned and I'm guessing it's because I didn't use lemon juice.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MONA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Wilmington, Delaware, USA

Reviewed: Dec. 1, 2011

Perfect! Easy! Delicious! I used caper berries instead of relish but it's tartar sauce!! :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SRFUZZ

Reviewed: Oct. 18, 2011

This was delicious! I left out the sugar, used 1/4 teaspoon onion powder instead of chopped onion, added 1/4 teaspoon garlic powder, and served it with fish and chips, thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 7, 2011

Not bad! I used dill pickle spears instead of the sweet pickle relish in this, and it worked well enough--I processed some and chopped some so I'd have pickle chunks. Bf didn't even notice the mustard in this but kept gobbling it up. It's a good thing we liked it since we have some leftover . . .we have plenty of fish to use it on! Thanks for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Mar. 20, 2011

Yum! Yet another excellent TOH recipe (this is also printed in one of my annual TOH / Light & Tasty cookbooks)!!! It literally took me FIVE minutes to prep this! And, despite other's suggestions to reduce (or omit altogether) the sugar, I found this to be perfect as is. This was a tad runny, but nothing a couple hours in the fridge "setting up" wouldn't fix. NOTE: Be sure to chop your onion fine and use FRESH lemon juice. both make a noticeable difference! Thanks SO much for sharing a great recipe with the AR community, Kristen! :-)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Chef Mickey (aka Mickey)

Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Nov. 9, 2010

I took the advice and didn't add the extra sugar. GREAT taste. What a wonderful alternative to traditional tartar sauces. The kids loved it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

AmyB

Reviewed: May 17, 2010

I skipped the chopped onion and sugar and it was still great!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mrs. Brown

Reviewed: Jan. 11, 2010

what an awesome tartar sauce! used this on "Salmon Cakes II" from this site. Very yummy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mallory825

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Swansboro, North Carolina, USA

Reviewed: Jun. 1, 2009

Awesome! This is a slightly sweet, old fashioned type of tartar sauce. I can't wait to try it on battered haddock. Had it today with Baked Salmon Fillets Dijon. It isn't as thick as the stock picture makes it look, but who cares about that? It's creamy and delicious. Don't pass it by! I would much rather have this than the bottled sauce. Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful