Over the past several years my sister has made herself the queen of sauces. Her salsas, be they red or green, are incomparable. But in my mind, it is her simply heavenly tartar sauce that has earned her that crown.
Her original formula calls for fine diced yellow onions. For those fortunate enough to find themselves among spring ramps, please substitute them in equal quantity for the onions. Trim and slice them on a pretty, thin diagonal, and be sure to include some of the beautiful, tender green. As for the dill, snip some of the first tender fronds, and also chop up some of those lovely, soft stems. —boulangere
2 1/2 cups
first sprout dill fronds and stems, fine dice
yellow onion, fine dice; don't use red onion because it will turn the sauce pink and people will find that, and you, strange
spring ramps, sliced 1/4" thick on the diagonal, some of the tender greens included
Zest of 1 lemon, microplaned
Juice of one lemon, strained
Salt and pepper to taste
In This Recipe
Into a stainless steel or glass or pottery mixing bowl, measure mayonnaise, minced dill fronds and tender early stems, and onion or ramps. Use a fine microplane to zest the lemon right into the bowl. Place a fine mesh strainer over a measuring cup or small bowl and ream the lemon to strain out seeds and pulp. Press the pulp with the back of a spoon to extract more juice. Pour into the rest of the sauce.
Whisk all ingredients together. Season to taste with salt and pepper.
Serve with your favorite grilled fish, fish sandwiches, or fish/crab/shrimp cakes in or out of a sandwich. Also great on fish tacos, and please don't tell me that's heresy.