This tartar sauce recipe that has all the flavors you love in a classic tartar sauce, only made lighter and fresher. It’s made with sour cream as a base and is loaded with fresh dill, parsley, capers and honey dijon mustard.
In a bowl, mix all ingredients together.
Serve and enjoy!
Perfect with Calamari!
You will want to keep your homemade tartar sauce in the refrigerator in an air-tight container for a few days. While at its best fresh, my tartar sauce recipe will keep about as long as an open container of sour cream would keep in the fridge. If the whey from the sour cream separates it can be stirred back in or poured off.
Homemade tartar sauce cannot be frozen as it changes the consistency and texture of the sauce.
Use a real lemon. It might be tempting to use lemon juice from a bottle. In a tight spot, that can be okay. But in fresh homemade tartar sauce, you really want freshly squeezed lemon juice.