The New Old Tartar Sauce

Growing up, picky eater Angela wasn’t that into fish.

The only fish I ate was salmon.

And the only way I would eat salmon was with tartar sauce.

Not until a fateful charity dinner in my early twenties where sea bass was the only dinner option, did I explore other types of fish.

Tons of new things to use my tartar sauce on!

In my old age, I have decided I need a new and improved tartar sauce. Something that still has that zest taste but with a cooling way about it.

And so the new old tartar sauce was born.

Lucky for you. Luck for me. Lucky for us.

You will need…

¾ cups mayonnaise

¼ cup Greek yogurt

2 tablespoons capers, rinsed if in salt

2 tablespoons sweet pickle relish

1 teaspoon your favorite hot sauce

1 teaspoon Worcestershire sauce

1 hard boiled egg, finely chopped

In a small bowl or jar, combine all of the ingredients.

Shake the jar or mix well.

Refrigerate for at least 30 minutes and keep for up to 2 weeks.

Love and Beer Floats

Angela 

The New Old Tartar Sauce

¾ cups mayonnaise

¼ cup Greek yogurt

2 tablespoons capers, rinsed if in salt

2 tablespoons sweet pickle relish

1 teaspoon your favorite hot sauce

1 teaspoon Worcestershire sauce

1 hard boiled egg, finely chopped

In a small bowl or jar, combine all of the ingredients.

Shake the jar or mix well.

Refrigerate for at least 30 minutes and keep for up to 2 weeks.