Golden Tartar Sauce Recipe

Mince ingredients

Finely mince the dill pickle, shallot, parsley, and dill so they release flavor without large chunks. Rinse and finely chop the capers to reduce saltiness. Measure ingredients and set aside.

In a medium bowl, add 1 cup mayonnaise, 2 tablespoons fresh lemon juice and 1 teaspoon Dijon mustard. Whisk gently until smooth and fully combined.

Stir in the minced dill pickle (3 tbs), chopped capers (1 tbs), and minced shallot (1 tbs) until evenly distributed.

Add 1 teaspoon ground turmeric, 1 teaspoon smoked paprika, and 1 teaspoon honey to the mixture. Whisk or fold gently until the color is uniform and the honey is incorporated.

Fold in the chopped parsley (2 tbs) and chopped dill (1 tbs). Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning.

If the sauce is too thick, whisk in up to 1 teaspoon extra-virgin olive oil to achieve a silkier texture. If it needs more brightness, add up to 1 teaspoon apple cider vinegar (or more lemon juice) to taste. Stir thoroughly and taste again.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld (up to 24 hours). Give the sauce a final stir before serving. Store in an airtight container in the refrigerator for up to 5 days.