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Tartar Sauce à la Scoma's

MAKES 1/2 CUP Far superior to storebought versions, this creamy classic dip is fried fish’s best friend. It’s also better made in advance so the flavors can meld. Refrigerated, it’ll keep for at least a week.


  • 1/2 cup mayonnaise
  • 1 tablespoon gluten-free dill relish
  • 1-1/2 teaspoons chopped Italian parsley
  • 1-1/2 teaspoons minced shallot or minced yellow onion
  • 1/8 teaspoon gluten-free Worcestershire sauce
  • Freshly ground pepper
  • Tabasco sauce


  1. In a bowl, mix together the mayonnaise, relish, parsley, shallot, Worcestershire, a few grinds of pepper, and Tabasco to taste.