Reviewed: Mar. 2, 2012

This is the first time I made this and scaled it down to 4 servings. I used calamata olives instead of pimento stuffed green olives because that is what I had on hand. This is the best tartar sauce I have ever tasted!! Thanks for sharing

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2 users found this review helpful

Reviewer:

LILLYZ

Reviewed: Nov. 13, 2011

Taste just like the tartar sauce from Catfish Charlies in Corpus Christi. It's best if made ahead to let the flavors blend. Much better the next day. I don't change a thing.

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1 user found this review helpful

Reviewer:

Becky

Cooking Level: Intermediate

Reviewed: Mar. 18, 2011

My husband loved this. He said it was so much better than the store bought bottled ones.

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1 user found this review helpful

Reviewer:

luv2cook

Reviewed: Jul. 3, 2010

Very nice recipe. I used it with catfish cakes and it was a perfect match. I would highly recommend everyone to try this one. Thanks

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5 users found this review helpful

Reviewer:

PatchDiamond

Reviewed: Jun. 11, 2010

I ADDED JALAPENO PEPPERS FOR A KICK

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4 users found this review helpful

Reviewer:

FROBE

Cooking Level: Intermediate

Living In: Missouri City, Texas, USA

Reviewed: May 10, 2010

Very good tartar sauce recipe! It really does get even better the next day. I added a splash of lemon juice per some of the reviews and used dried parsley instead of fresh BUT those were the only changes I made. I plan to use this one again!

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2 users found this review helpful

Reviewer:

christy3232

Cooking Level: Intermediate

Living In: Aubrey, Texas, USA

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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7 users found this review helpful

Reviewer:

gbradley626

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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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9 users found this review helpful

Reviewer:

Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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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8 users found this review helpful

Reviewer:

Sweet Caroline

Cooking Level: Beginning

Living In: Cincinnati, Ohio, USA

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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7 users found this review helpful