freshly cracked black pepper and sea salt (to taste)
1-2tablespoonsparsley/dill, chopped
Optional Add Ins
2teaspoonsprepared horseradish sauce
1clovegarlic, minced
1tablespoonchives, chopped
Instructions
In a small bowl whisk together the vegan mayonnaise, mustard, pickle juice, and lemon juice.
Add the chopped dill pickles, shallots, and capers to the mayo. Stir to combine.
Taste and correct seasoning adding salt and pepper, fresh chopped herbs, and horseradish if you want a spicy kick.
Chill in fridge until ready to use.
Notes
Too acidic?: If the tartar sauce is too acidic, add ¼ teaspoon maple syrup.Too rich?: If the tartar sauce is too rich, add more pickle juice or lemon juice.Garlic: I add a small clove of garlic for extra flavor and because we LOVE garlic!Storing: Store any leftover tartar sauce in a covered jar or container for up to 4 days.Freezing: I don't recommend freezing vegan tartar sauce.