Ingredients:

1 cup mayonnaise
1/2 cup diced sweet onion
1/2 cup diced baby dill pickle
1 tablespoon baby dill pickle juice
1 tablespoon lemon juice
1 tablespoon dried dill weed

Directions:

1. In a medium bowl add mayonnaise, onion, pickle, pickle juice, and lemon juice. Stir until combined. Stir in dill weed. Cover bowl and refrigerate for at least 45 minutes for the mayonnaise to set up again and the flavors can all meld together.

Notes: A key part of this recipe is using baby dill pickles. It gives this tartar sauce a little crunch. If you use regular big pickles instead of baby dills, you end up getting the middle part of the pickle and it ends up actually like mush. By using both pickle juice and lemon juice it adds so much more flavor. Because of the saltiness of the pickles and juice, I usually don’t add salt to the tartar sauce. If you want, taste test the sauce after refrigerating and add sea salt to taste.

If your in a hurry, you can actually make this sauce in a jiffy. Roughly chopped the onions and pickles, add to a food processor and use the chop setting. If you prefer you can continue to chop the onions and pickles until it is a fine minced consistency.