International dishesSauces and DipsEurope and North America10 minutes to mix, at least 1 hour chilling
Tartar sauce with pickles and dill takes ten minutes to mix, but it only comes into its own after a spell in the fridge. The sauce is thick and smooth, lightly sour, with crunch from the pickles and the scent of fresh dill.
The hard part is balancing the acidity, since a heavy hand with the lime turns the whole bowl sharp. The pickles need squeezing before they go in, or the sauce will thin out in the fridge. At least 1 hour of chilling lets the flavors settle into each other, and one more stir before serving brings it back together.
This batch weighs about 304g, at roughly 98 calories per 100g.
Method
Put 240g Lean Mayo and 30ml lime juice in a mixing bowl large enough to work in, adding a little grated lime zest for perfume if you like.
Chop 30g pickled cucumber small, squeeze out the liquid and add it to the bowl with 1 sprig of chopped dill.
Add 1/4 teaspoon black pepper and a little worcestershire sauce for a deeper flavor.
Whisk until the mixture is smooth, cover tightly and chill for at least 1 hour.
Take it out and stir once more before serving.
Tips
Squeezing the liquid from the pickles keeps the sauce thick for longer.
Add the lime juice a little at a time and taste as you go, as an over sour sauce is hard to fix.
Chop the dill right before mixing so the scent stays fresh, since leaves cut early darken.
Lean Mayo has a gentle richness that lets the sour and salty notes come forward, so add the pepper and salt slowly.
Keep it in a sealed glass jar in the fridge and use it within 3 to 4 days.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.