No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tartar Sauce for Lemon-Parsley Fish Cakes

  • Yield: Makes about 2 cups
Tartar Sauce for Lemon-Parsley Fish Cakes

Ingredients

  • 1 cup prepared mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon minced shallots
  • 1/4 cup finely chopped dill pickle
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • Pinch of cayenne pepper

Directions

  1. In a medium bowl, mix all ingredients until well combined. Store covered in the refrigerator until ready to serve, for up to 2 days. Stir again just before serving.

Related Topics