Reviewed: May 17, 2012

Tastes great, even better than store bought!

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Reviewer:

fuzzy

Reviewed: Feb. 17, 2012

This was OK...didn't have the "tang" that I really like in tartar sauce..

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Reviewer:

hollyks

Reviewed: Feb. 3, 2012

Hubs requested I pack him the fixin's for a fish sandwich with tartar sauce for his lunch with the leftover fish from our supper. I was very pleased with this good, basic tartar sauce, one of the few I could find that didn't call for sweet pickle relish, which I didn't want for the herbed fish I needed it for. I added a few capers which made it slightly piquant - delicious, and perfect for this particular fish sandwich.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 15, 2012

My husband loved this! He likes a little "zing" to his tarter sauce so I did add about 1 Tablespoon of horse radish. I wasn't sure how it would turn out with that extra ingredient added, but it turned out great for us. Thanks for the recipe!

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Reviewer:

Mrs. P

Cooking Level: Intermediate

Reviewed: Oct. 17, 2011

Wonderful, the best tartar sauce I have ever made. Thanks for this.

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Reviewer:

DLBH5

Reviewed: Oct. 13, 2011

Yummy!!! I reduced it to 10 servings which reduced it to about a cup (more than needed, but I like room to play). I added a tsp of raw horseradish, a dash of cayenne, and a touch of fresh ground pepper. I'm sure you can tell we like it spicy ;) It turned out better than anything I could buy in the store. Thanks!!

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Reviewer:

ashleyroyal3

Reviewed: Aug. 4, 2011

The best tarter sauce I think I've ever had! It was easy to whip up enhanced the delicious fish we grillled. I'll never buy tarter sauce again!

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Reviewer:

ChrisB

Cooking Level: Expert

Home Town: Cheyenne, Wyoming, USA

Living In: Johnstown, Colorado, USA

Reviewed: Jul. 24, 2011

This is a good base recipe, and I always start my sauce off with those four ingredients and then add some chopped capers and a splash of the brine they're packed in for an extra bit of zing.

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Reviewer:

VesHeill

Cooking Level: Intermediate

Reviewed: May 28, 2011

Not bad, and you may need to downsize the recipe.

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Reviewer:

RDG

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

Reviewed: Apr. 1, 2011

Pretty good. I made it as directed (but cut it down) and thought it could use a little something else. I added a little Dijon mustard and a dash of Tabasco and they really made it delicious!

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