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Tartar sauce


  • 225 ml keto mayonnaise
  • 125 ml dill pickles, chopped
  • 2 teaspoon lemon juice
  • salt and pepper to taste


  • Chop the pickles into small chunks (we like them pretty fine) and place in a bowl. Mix with remaining ingredients
  • Place sauce in the fridge and let the fla- vors settle while you prepare the rest of the┬ámeal
  • Season with a pinch of salt and pepper to taste.
  • Try it on fried fish, egg salad, cold cuts, or any meat that needs a bit of a kick of fat and spice!
  • Tartar sauce keeps 4-5 days in the fridge.
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