Lisa's Tartar Sauce

This isn’t your average squeeze-bottle tartar sauce. It’s a Cajun-leaning, big-batch version loaded with two kinds of relish: sweet pickle relish for sugary tang and sour chow chow for a vinegary, mustard-seed bite. That sweet-sour combination gives it way more depth than a standard tartar.

A whole bunch of chopped scallions and a full cup of fresh parsley bring color and freshness that mayo-heavy sauces desperately need. Dashes of Worcestershire and Louisiana-style hot sauce add the savory, peppery background that tips this firmly into Cajun territory.

Mix everything and refrigerate overnight. That resting time lets the relishes, onions, and spices meld into the mayo. The sauce you taste after 24 hours is completely different from what you mixed the day before.

Kitchen Tips

• Drain both relishes well before adding. Excess liquid thins the sauce and makes it watery instead of thick and scoopable.
• Chop the parsley and scallions fine so they distribute evenly throughout. Big pieces make the texture uneven.
• Start with a dash of hot sauce and add more after the overnight rest. The heat intensifies as the flavors meld.
• This keeps in the fridge for a week or more. The flavor actually improves over the first few days.

Variations

• Dill tartar: Add a tablespoon of chopped fresh dill for a more traditional, herby tartar sauce flavor.
• Remoulade style: Stir in a teaspoon of Creole mustard and a squeeze of lemon juice to push it closer to a New Orleans remoulade.