This quick and easy tartar sauce is a great accompaniment to fried perch, crab cakes, or crab balls.


  • 1 tablespoon white balsamic vinegar
  • 2 tsps lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp sugar
  • 2 egg yolks
  • 1 cup extra virgin olive oil
  • 4 tsps chopped capers
  • 4 tsps sweet pickle relish
  • 2 tsps chopped fresh dill
  • 2 tsps finely chopped onion


1. Combine the vinegar, lemon juice, mustard, salt, sugar, and egg yolks in a food processor. Turn the food processor on and begin to add the olive oil, a few drops at a time, until the mayonnaise emulsifies and thickens. Stop the motor and transfer the mayonnaise to a small bowl.
2. Add the capers, relish, dill, and onion, stirring to blend. Chill the tartar sauce, covered, for at least 1 hour before serving.


If you are concerned about making a raw-egg mayonnaise, begin the recipe with 1 cup good-quality commercial mayonnaise. Stir in the 2 teaspoons lemon juice and the 1 teaspoon Dijon mustard, and then proceed with step 2.
DO NOT use extra-virgin olive oil, as called for in the recipe; the pepper bite is awful. In the end this seemed way too fiddly; just throw some relish and chopped sweet pickles into some mayonnaise and call it a day.


Dishing Up Maryland


1-1/2 cups




North American : United States : Northeastern