Tartar Sauce is the go-to dip in America for fish and seafood. You can find it on the plate for fried clams in Maine, broiled salmon in Seattle, crab cakes in Maryland, or fried catfish in Mississippi.
- Container with lid
- ⅔ cup Mayonnaise
- 2 tbsp Bread and butter pickles, finely chopped
- 2 tsp Fresh lemon juice
- 2 tsp Sweet onion, minced
- 1 tsp Garlic powder
- ½ tsp Red chili flakes
- Kosher salt and fresh ground pepper
- Combine everything in a bowl. Refrigerate 3 hours for the flavors to meld.