Recipe: Tartar Sauce/Homemade

TARTAR SAUCE

1 CUP MAYONNAISE
1/4 CUP FINELY CHOPPED DILL PICKLE
2 TABLESPOONS MINCED PARSLEY or
1 HEAPING TEASPOONS DRIED PARSLEY
1 TEASPOON FRESH-SQUEEZED LEMON JUICE
(PLEASE DO NOT SUBSTITUTE WITH BOTTLED/RECONSTITUTED JUICE)
1/2 TEASPOON GRATED OR FINELY MINCED FRESH ONION
1/4 TEASPOON WORCESTERSHIRE SAUCE
(DO NOT OMIT)

MAKES ABOUT 1-1/3 CUPS

COMBINE INGREDIENTS, CHILL, SERVE.

To make 1/2 recipe:
1/2 cup mayo, 2 T chopped dill pickle
1 T minced fresh parsley or 1/2 teas dried
1/2 teas fresh-squeezed lemon juice
1/4 teas grated or finely minced fresh onion
1/8 teas Worcestershire sauce

Years ago when the Big Boy restaurants in Ohio served a sauce that was 'white' and not pinkish, on their great hamburgers, this sauce was so close to the recipe I have used it for burgers, as well as for fried fish.

If you have a film cannister from 35mm film, after you squeeze your lemon, and have measured out what you need for the recipe, store the leftover juice in a couple of cannisters and pop them in the freeze, I put an old-wide rubber band around the cannister and mark it with a ballpoint pen, the contents. If I remember correctly one cannister holds two (2) tablespoonsful of juice.

To defrost for other recipes, run under hot water or blitz in microwave for about 30 seconds.