Culinary legend has it that tartar sauce was first served in 19th century France to accompany steak tartare. It is now more commonly associated with fish. Regardless of what you serve it with, be sure to use Chef ILona’s perfected recipe.
Makes 1 ½ cups
Ingredients:
1 cup mayonnaise
3 tbsp minced onion
¼ cup tangy dill relish
2 tbsp lemon juice
3 tbsp chopped dill
Salt and ground black pepper to taste
Directions:
Stir all ingredients to combine and serve.
