Reviewed: Jan. 17, 2009

I made this for my family last night with fried cod and it was delicious. Simple, fast, and full of flavor. Thanks for sharing!

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gbradley626

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: May 28, 2008

Pretty good. I didn't have any onion so I used a little chopped garlic and I added a dash of LA hot sauce.

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Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: May 9, 2008

This was really great. I made my own mayonnaise in a food processor and then added the other ingredients and blended. Looked just like the photo. Added a little lemon juice at the end. Thanks.

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Sweet Caroline

Cooking Level: Beginning

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 22, 2008

It seems I can never just make a recipe, even one as good as this I used 1 1/2 cups light Hellman's mayonnaise, added 2 TB or so of capers.This depends on how much you like capers and how much you're making. I made four big servings, Then added lemon juice, one tsp per serving. Used a little less pickle and added Tabasco hot sauce to taste. My tartar sauce turned a pretty pastel pink.The onions are important. Don't be stingy with then, they add a little crunch. Do refrigerate it for up to a day before using to let the flavors marry. Cajun Belle

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Bebe

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 16, 2007

I made this once before and then again about five minutes ago. Instead of using dill pickles, I used about 3 TBS of dill relish (with a little juice). I used 9 or 10 olives, and more like 1-1/4 cups of mayo. I'm not a big parsley fan so I omitted it. I chopped the onion, relish, and olives together as instructed and added maybe a teaspoon of lemon juice... It's so good, especially after an hour or so. I love tartar sauce, and this is the best I've had yet! Thanks for sharing, Jackie!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Feb. 18, 2007

This was good, I used dry parsley instead of fresh. Next time I will try the fresh.

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AMARETTOSKIES

Cooking Level: Expert

Home Town: Angola, Indiana, USA

Living In: Manton, Michigan, USA

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Reviewed: Jan. 14, 2007

Also, just did it in a mini-processor, but it was lacking something, so i added the juice from a small lemon, could have even used more, but excellent :)

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TARENELLA

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 26, 2006

Just good stuff! It was super easy, I tossed everything in the food processor, I added a bit more parsley than the recipe called for, just because I love fresh parsley, and it was WONDERFUL. So far the best recipe I've found on this site!

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Chadli

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Jun. 14, 2006

I loathe sweet tartar sauce. Loathe it. This is perfect. This replaces my old favorite tartar sauce, which I used to think was perfect. I was wrong. This is it. And, it gets better after a day or two. Yow.

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