While tartar sauce is a perfect condiments for any fried fish dish, who uses it enough to bother having a bottle in the fridge? Since I only use it once in a blue moon, like the other day when I made some pan-fried capelin fish, I just make a small amount as needed. There's also the added benefit of making it using your own homemade avocado oil mayo as the base to avoid all the unhealthy, inflammation-promoting seed oils that are used in most store-bought mayo. The recipe is inherently keto, so I figured it was about time I put it up on this blog.
Keto Tartar Sauce Recipe
Ingredients:
- ½ cup homemade avocado mayo
- 3 tablespoons probiotic dill pickles, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, chopped (*optional)
- 1 tablespoon chopped fresh dill (*or 1 teaspoon dried dill weed)
- ½ teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- Fine sea salt and freshly ground black pepper, to taste
Ingredients:
- Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small mixing bowl and stir until well blended and creamy.
Season with salt and pepper to taste. For the best flavor, cover and store in the refrigerator for at least 30 minutes before serving. Store in a tightly sealed jar or container and store for up to one week in the fridge.
Did you make this keto tartar sauce recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
