Sauces · ALWAYS FREE
Lemon & pickle tartar sauce
A cold chopped sauce with commercial mayonnaise, dill pickles, capers, parsley and lemon.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Drain pickles and capers, pat away surface brine and weigh the drained solids. Chop both into fine recognizable pieces rather than pureeing.
- Stir mayonnaise, lemon juice, shallot, parsley and pepper in a clean bowl. Fold in pickles and capers, scraping the bottom until evenly distributed.
- Cover and refrigerate at least 30 minutes. Stir again and divide the complete sauce into 8 portions; no fish, chips or other accompaniment is included.
- Keep at 40 F /4 C or colder and use within 3 days. Return to refrigeration promptly; discard sauce left out longer than 2 hours, or 1 hour above 90 F /32 C. Use a clean serving spoon.
Estimated nutrition
Per serving · 1 of 8- Calories
- 140 kcal
- Protein
- 0.4 g
- Total carbohydrate
- 1.1 g
- Total fat
- 15 g
- Total sugars
- 0.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All prepared sauce divided into 8 portions. Vegetarian and dairy-free require mayonnaise/pickle/caper labels without fish, gelatin or dairy additives. Contains egg and may contain mustard; no gluten-free claim.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Lemon & pickle tartar sauce: regular commercial mayonnaise made with pasteurized eggs; dill cucumber pickles; canned capers; lemon juice; fresh parsley; peeled shallot; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Lemon & pickle tartar sauce: regular commercial mayonnaise made with pasteurized eggs; dill cucumber pickles; canned capers; lemon juice; fresh parsley; peeled shallot; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
