How to make it

  • Combine all ingredients.
  • Don't scrimp on cheap mayo. This is your base and it will impact the sauce quality.
  • Note: You may substitute dill relish for sweet
  • You may increase capers, if capers are your thing
  • You may leave out egg white, if you choose. Chop egg yolk very fine. Or leave out egg.
  • You may thin sauce with a tiny bit of lemon juice if you like it thinner
  • You may add 1 tsp Dijon mustard for a different flavor

Reviews & Comments 9

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    " It was excellent "
    cooper ate it and said...
    This is fantastic! Paired it with grilled fish. Wonderful!
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  • erinorman 8 years ago
    this is great!!! good flavor, with the sweet relish and i am not a fan of horseradish no matter how many times i try it - thank you!!!
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    " It was excellent "
    justabeginner ate it and said...
    Kick-Ass recipe. Made to order for "bonzaichef"'s battered fish. I get lucky everytime I use it!
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  • tupelohoney17 10 years ago
    I love the idea of the tartar sauce and the horseradish. I grow my own horseradish and we have jarred it up several ways. I use vinegar and salt in one batch...tends to cool it down some. Then another batch with vinegar and sugar after I grate that's the hot stuff! This is a wonderful way to use it-with the mayonaisse. I have also used it with whipped cream, no sugar, just whipped it up and added the horseradish with Prime was awesome. I am going to try some of this on a ham sandwich right now...nummers! We eat a lot of I will be using the tartar sauce recipe too..the capers sound awesome. Cheers to our belly's and our tastebuds!
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  • betty_boop 10 years ago
    I make this without the capers...but here in the down south La. a gentleman that owned a historial resturant use this recipe...without the capers but more are right about the mayo..don't use the cheap's to creamy..and need say..the taste...but any how..i'm going to try this with the capers...thanks..
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  • dixiejet 10 years ago
    Normally,I don't care for tartar sauce but this looks good. I love capers...
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  • debra47 10 years ago
    Prefer homemade to commercial so your recipe for homemade tartar sauce is quite appealing. We eat quite a bit of fish so it would definitely be used up very quickly! I'll let you know how it is after I make it.
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  • krumkake 10 years ago
    Never tried adding capers or parsley - that sounds like a good idea...will give this a try next time I fry up some of the walleye my husband brings home (when I'm lucky!)...
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  • chefjeb 10 years ago
    Eleven: Then it becomes a horseradish sauce, of which there are many variations. Add horseradish to mayo, flavor with lemon juice and finish with chopped parsley and you have Sauce au Raifort Froide, or Horseradish Mayonnaise.
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  • eleven 10 years ago
    I make my own, and my recipe is very similar, but I often add just a touch of horseradish. Gives it more bite and flavor.
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