Pink Tartar Sauce

Four ingredients, 5 minutes, and you’ve got a homemade tartar sauce with a rosy pink tint and more personality than anything from a squeeze bottle. The grainy Dijon mustard is what gives this version its color and its bite, adding a peppery warmth that plain tartar sauce doesn’t have.

Sweet relish provides the classic pickle crunch and sweetness, while lemon juice brightens everything up and keeps the mayo from tasting heavy. Stir it together, chill, and the flavors meld into something greater than the sum of its parts.

This pairs naturally with fried fish, shrimp, or crab cakes, but it also works as a spread on fish sandwiches or a dip for sweet potato fries.

Pro Tips

• Use whole-grain Dijon (the kind with visible mustard seeds) for the best texture and color
• Chill for at least 30 minutes before serving so the flavors have time to combine
• Taste and adjust the lemon juice; a little more acid can brighten the whole sauce
• Keeps refrigerated for up to a week in a sealed container

Variations

• Add a teaspoon of capers for a briny, more sophisticated flavor
• Stir in a dash of hot sauce or prepared horseradish for heat
• Use dill relish instead of sweet relish for a tangier, less sweet version