Anderson Tartar Sauce Recipe

This tartar sauce recipe, perfected by my dad and uncle, is a game-changer! It's creamy, tangy, and unbelievably delicious – the secret ingredient is a perfectly cooked egg! Make it the night before your fish fry for best results. Get ready for the most flavorful tartar sauce you've ever tasted!

Prep Time 15 mins
Cook Time 35 mins
Calories 167.7 kcal
Protein 2g
Rating 5.0 (1 Reviews)
Anderson Tartar Sauce

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Anderson Tartar Sauce

  • Hard Boiled Eggs
  • 1/2 cup mayonnaise
  • Sweet Relish
  • Onion
  • 1 tablespoon lemon juice
  • Garlic Powder
  • 1/2 teaspoon onion powder
  • Paprika
  • Salt & Pepper

How to Make Anderson Tartar Sauce

  1. Hard-boil 1 large egg. Once cooled, finely chop or grate the egg.
  2. In a medium bowl, combine the chopped egg, 1/2 cup mayonnaise, 1/4 cup sweet pickle relish, 2 tablespoons finely chopped dill pickles, 1 tablespoon lemon juice, 1 tablespoon capers (drained), 1 teaspoon Dijon mustard, 1/2 teaspoon onion powder, and salt and pepper to taste.
  3. Stir all ingredients until thoroughly combined and creamy.
  4. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  5. Taste and adjust seasoning as needed before serving.

Chef's Tip for Extra Flavor

Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

12g

Fat

10g

Carbs

3g