Tartar sauce is just one of those “cooking things” that you really need to learn how to make.  It’s not exotic or fancy, but the difference between bottled and homemade is so drastic that once you make it, you’ll wonder why you ever spent the money on the bottled stuff.  It requires few ingredients, virtually no prep time and can be doctored to suit your tastes.  I slathered this version on some salmon burgers I made the other night, but this sauce will compliment fish of any style – baked, poached, grilled or fried.

Tagged: capers, cornichons, Dijon, fish, lemon, tartar sauce