Autumn Trip Pt 2: Tartar Sauce

While in Iowa, my Wife and Daughter went on a couple girls only shopping expeditions with friends.  From one of them, they came back with some herbs and spices from these folks.  As my birthday had just passed, one of our friends bought me some herbs and spices also.

When we got home, I put them with the other herbs, spices and blends which we already had and filed the revised inventory in what it pleases me to call my mind.

Fish and chips were on the menu recently.  That brought up the thought of Tartar Sauce.  There was none on the condimental shelf; so, the above inventory was retrieved.  This was the result:

½ Cup of Mayonnaise

½ Cup of Sour Cream

1 tbsp Lemon Dill Dip Mix

1 tbsp Drained, rinsed Capers, finely chopped

2 tbsp Finely chopped Dill Pickle

1 tsp Dried Shallot pieces, crushed

¼ tsp Dried Ground Lemon Zest

Combine ingredients in a bowl.  Mix thoroughly, cover, and refrigerate over night.  Stir again, and serve.

About Tweed and Briar

I am the pastor of a rather conservative rural congregation. My interests alongside of work are hunting, fly fishing, cooking, and life in an agricultural community. By way of family, I have a wife and two children: a daughter and a son. I am of indeterminate age because my wife is a bit younger than I am and my son is ages with some of my friends’ grandchildren. However, to say that I slip smoothly among the generations would imply an agility which I no longer possess. I aspire to the genteel poverty of the country manse.
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2 Responses to Autumn Trip Pt 2: Tartar Sauce

  1. mud4fun says:

    My first memories of tartar sauce are having it with deep fried scampi served in a basket in the gardens of a country pub with my parents, I must have been about six. I’ve loved it ever since. 🙂

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