Cilantro Lime Tartar Sauce

As you all know by now, I am home from our fabulous trip to the Eastern provinces of Canada. We had a great time, and saw and did so much. Now, they are just very happy memories.

I hit the ground running as soon as we got back. I have been busy with all kinds of things, including cooking up a storm, as usual. I have lots of good things to share. All in goo time. 🙂

Even though we ate a lot of fish while in Canada and Maine, we are still in our fishy kind of food mood, and we had fish ‘n chips once again last night. I served it with a new twist on tartar sauce, that we really liked a lot. It was so easy to make and very good. I was inspired by a recipe I saw from Marissa Bolden, from Two & A Knife at https://twoandaknife.com/2025/10/28/cilantro-tartar-sauce/. Thank you Marissa for this delicious idea. Of course I changed it and made it my own, but as you know, that’s just what I do. 🙂

Tartar sauce originated in 19th-century France as sauce tartare, a name believed to come from the Tatars, a nomadic Central Asian group known for eating raw meat. Initially served with a raw meat dish called steak tartare, the recipe evolved from earlier pungent, cold dressings into a mayonnaise-based sauce with ingredients like pickles, capers, and herbs.  The accompanying “tartar” sauce in these early sources was an oil and acid emulsion or dressing sharpened with mustard and chopped aromatics, such as shallot or onion, anchovy, pickles and parsley, rather than a true mayonnaise. The modern, jarred version became popular after Hellmann’s introduced it in the 1920s. The sauce was originally intended for steak tartare, but its use expanded to other dishes. By the early 20th century, it was increasingly paired with fried fish. Tartar sauce is served with fish because its creamy, tangy, and acidic flavor profile provides a pleasant contrast to the richness of fried or grilled fish. The acidity helps cut through the natural oils and richness, while the coolness can offset the heat of fried dishes. The creamy texture also adds a contrasting mouthfeel to the flaky fish. A cousin to the French condiment rémoulade, tartar sauce is a popular accompaniment to fish of any kind, but most commonly, fried fish.

Marissa’s recipe called for pickle relish. I am not a big fan of pickles, tough Larry loves pickles, so I left those out. Instead, I added some Peruvian peppers and Sambal sauce in lieu of hot sauce. DELICIOUS!

Cilantro Lime Tartar Sauce

1/2-3/4 cup mayonnaise

dash of salt

1-2 tsp lime juice

1-2 tsp Sambal sauce

dash of red pepper flakes

1-2 TBSP fresh cilantro, chopped fine

Mix everything together well and refrigerate until ready to use. Quick and easy-peasy. Serve it with fish and anything else you would use tartar sauce or a remoulade for.

Life is hard enough. Sometimes we all need a break, especially in the kitchen. Simple is often best. Keep it simple (K.I.S.S.) and make it easy. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.