How to Make Tartar Sauce from Scratch

Cut your dill pickle lengthwise into planks, then into batons, then across into small cubes. You want a fine, consistent dice - big chunks will throw off the texture. Do the same with one shallot. Secure your cutting board with a damp cloth underneath so it doesn't slide around while you work. Take your time with this - it only takes a few minutes and makes a real difference in the finished sauce.

Pick the parsley leaves off the stems - give them a rinse first if they look dusty. Stack the leaves, roll them into a tight bundle, and slice across with your knife to make fine ribbons. Dill is the more traditional choice here and pairs really well with fish-based dishes; it's harder to find year-round, so flat-leaf parsley is a perfectly solid substitute. Tarragon also works if you want something a little more anise-forward.

Capers are small pickled flower buds from the Mediterranean. They're salty, briny, and go beautifully with fish - which is why they belong in this sauce. Give them a rough chop or leave them whole if they're already small. For the lemon, roll it firmly on the counter first - this breaks down the cells inside and makes it much easier to juice. Cut in half and squeeze through a small strainer to catch the seeds.

Place an egg yolk in a bowl set on a damp cloth (keeps it steady). Start whisking the yolk, then add oil in a very thin, slow drizzle while whisking constantly. The yolk and oil will emulsify into a thick, creamy mayo. Start slow - add too much oil too fast at the beginning and it'll break. Once you have a good thick base you can add the rest more quickly. You need about 200ml of oil total. Good store-bought mayo works here too if you want to save time.

Once your mayo is thick, add the Dijon mustard and fold it in. Then add all the prepared ingredients - the diced pickles, shallot, capers, and herbs - along with the lemon juice. Fold everything together with a spatula. Taste and season with salt and black pepper. If it needs more punch, add another squeeze of lemon or a touch more Dijon. The sauce should be tangy, rich, and thick enough to coat a spoon without running off.

Scrape the finished sauce into a serving bowl. Taste one more time before serving - adjust salt, lemon, or mustard to balance it out to your liking. The sauce actually gets better after 30 minutes in the fridge as the flavors come together. Covered, it keeps well for up to 5 days. Serve alongside fried fish, fish and chips, crab cakes, calamari, or use it as a dipping sauce for seafood appetizers.