Reviewed: Jan. 13, 2009

Perfect & quick... thanks so much!

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JULEZ4U

Cooking Level: Beginning

Living In: Albertville, Minnesota, USA

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Reviewed: Jan. 11, 2009

Made this about a week ago... was not sure about it at first, but I had used onion powder. Microplaned some fresh into the sauce and let it sit overnight and WOW! What a difference. This is wonderful, and I see why it has such high reviews now. Perfect on french fries, fish, and pretty much anything you can think of putting it on. Thanks for sharing the recipe.

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rosyshell

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Reviewed: Jan. 8, 2009

Very good, quick and easy. Boyfriend enjoyed it; we ate it with salmon.

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soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Jan. 8, 2009

I left out the onions since we don't like them and added a little bit of dill. Delicious!

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MANDY19J

Cooking Level: Intermediate

Home Town: Sidney, Ohio, USA

Living In: De Graff, Ohio, USA

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Reviewed: Jan. 6, 2009

My husband, who is a very picky eater, loved this.

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Karen Mmmmmmm

Cooking Level: Intermediate

Home Town: Creston, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 5, 2009

Good recipe. It sure beats the taste of the bottled tartar sauce and the cost is a lot cheaper too

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Karenrf

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Dec. 22, 2008

Very good!!! Forgot to get some at the store - this was so much better!!!

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KBigler

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Tomball, Texas, USA

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Reviewed: Dec. 14, 2008

This was an easy and quick tartar sauce to whip up, when I discovered I was out. I won't buy it anymore this was very good!

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Janice

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

Great recipe !! I felt it needed a bit more relish so I added a little more, I don't measure but I think is wasabotu 1 to tw more spoonfulls to the mix. I'll never buy store brand again.

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kay

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Reviewed: Dec. 9, 2008

Great job, I made it and adjusted to taste, Very simple and GREAT tasting. Thanks

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13Cent

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Reviewed: Dec. 1, 2008

I've made this recipe a few times now. Its perfect! If you don't have sweet relish on hand, I'd suggest you pick some up and store it in your fridge. I've made this recipe with both sweet relish and minced sweet pickles & I have to say it tastes more authentic with the relish!

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Rebekah

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Owensboro, Kentucky, USA

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Reviewed: Nov. 30, 2008

This was exactly what I was hoping it tasted like. It was very good.

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Aladyinredpolish

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Pecs, Baranya, Hungary

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Reviewed: Nov. 7, 2008

Oh yum, we well be using this recipe again and again.

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PATTY33

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Reviewed: Oct. 29, 2008

After reading other reviews, I cut down on the lemon juice - adding only a few squirts. Instead, I added a few dashes of lemon pepper. It was delicious!!

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