Culinary legend has it that tartar sauce was first served in 19th century France to accompany steak tartare. It is now more commonly associated with fish. Regardless of what you serve it with, be sure to use Chef ILona’s perfected recipe.
Makes 1 ½ cups
Ingredients:
1 cup mayonnaise
3 tbsp minced onion
¼ cup tangy dill relish
2 tbsp lemon juice
3 tbsp chopped dill
Salt and ground black pepper to taste
Directions:
Stir all ingredients to combine and serve.
Chef ILona Daniel is Harrowsmith’s Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.
