Make Your Own Cocktail Sauce and Tartar Sauce This Lent
Fish fry season is here. Both of these sauces take about five minutes, cost less than a bottle from the store, and you control exactly what goes in them.
Fish fry season is in full swing across Westmoreland County. If you’re hitting one of the 60-plus locations on our fish fry map or frying up your own at home, the sauces matter more than people think.
The jarred stuff works. But here’s the case for making your own: both of these take about five minutes, cost less than a bottle from the store, and you control exactly what goes in them. More horseradish kick in your cocktail sauce? Done. Extra pickle in your tartar? Easy. No preservatives, no mystery ingredients, no googling what sodium benzoate is.
Make them the night before and they’re ready when you need them. Both keep in the fridge for up to two weeks.
Homemade Cocktail Sauce
Skip the jar. This takes 5 minutes and tastes better than anything from the store.
Servings: 6
Ingredients
- 1/2 cup ketchup
- 2 tablespoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- Pinch of salt
Instructions
- Mix everything. Combine all ingredients in a bowl and stir until fully combined.
- Taste and adjust. Want more heat? Add more horseradish or hot sauce. Want more tang? Add a splash more lemon juice.
- Chill. Cover and refrigerate for at least 30 minutes before serving. Flavor improves as it sits.
Notes: Keeps in the fridge for up to 2 weeks. Horseradish strength varies by brand. Gold's and Tulkoff are both solid. Start with 2 tablespoons and go from there.
Homemade Tartar Sauce
Creamy, tangy, and way better than the squeeze bottle. Ready in minutes.
Servings: 6
Ingredients
- 1/2 cup mayonnaise
- 3 tablespoons dill pickles, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, chopped (optional)
- 1 teaspoon fresh dill or dried dill
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Chop your pickles. Finely dice pickles and capers if using. The smaller the chop, the better the texture.
- Mix everything. Combine all ingredients in a bowl and stir well.
- Chill. Cover and refrigerate at least 30 minutes before serving. Overnight is even better.
Notes: Duke's or Hellmann's mayo make a big difference here. Avoid Miracle Whip. Pickle relish works in a pinch if you don't have whole pickles. Gets better overnight in the fridge.
Looking for a fish fry near you? Check out the Westmoreland County Fish Fry Map with over 60 locations updated weekly.