I don’t remember exactly when I learned to cook, but I do recall the moment I truly had to—when I left home and got married at 18. Suddenly I was responsible for every meal, with only two basic cookbooks as guides, a gas stove I’d never used, and a lot of fear.
Everything felt like a mystery: how to make soup, whether frying would set the apartment on fire, how much oil to use, how to tell when food was properly cooked, and which cuts of meat were right for which dishes. I wished I could remember my very first dish, but the earliest clear memory is Sloppy Joes from a seasoning packet and a warmed can of corn on the side.
Starting out was intimidating. I had unfamiliar pans, seasonings I didn’t know how to use, an unreliable oven I had to light with rolled paper, and only the basics that my mother had taught—measuring and spotting burnt cookie bottoms. I wasn’t the family’s “favored” child for kitchen instruction, so I taught myself the rest.
I opened my first cookbook, picked a photo that called to me, and tried the recipe. It was spaghetti—a photo so pretty I felt compelled to replicate it. The recipe seemed plain, with hardly any herbs or spices listed. Determined, I dove in, sampling my new spice rack one jar at a time, inhaling each aroma and choosing carefully. The result was a pot of spaghetti that turned out wonderfully; it even earned rave reviews when I later served it to company.
That success changed everything. Cooking stopped being a mystery. From spaghetti to sauces and dressings, I learned that many things people treat as complicated are actually simple: homemade spaghetti sauce, pizza sauce, salad dressings, cocktail sauce, and tartar sauce all require basic ingredients and straightforward techniques. The packaged, processed products aren’t magic—most are simplified versions of what you can make at home with fresh ingredients.
This tartar sauce is my best version so far. It’s creamy and tangy, and not only pairs perfectly with fish but is great on grilled or fried vegetables, chicken tenders, and even burgers. It’s far better than store-bought and versatile enough to use whenever you want a bright, flavorful condiment.
Save this recipe—you’ll be glad you did. No mysterious tricks, just a simple, tasty sauce you can make quickly and keep in the fridge for many uses.
BEST HOMEMADE TARTAR SAUCE
1 1/4 cups mayonnaise or Miracle Whip, or a combination of both
1/2 cup sweet pickle relish (substitute dill relish if you prefer)
1 tbsp lemon juice (bottled is fine unless you have fresh)
1 tsp dried minced onion
1/2 tsp Worcestershire sauce
1 tsp dried parsley (or about 1/2 tbsp fresh, finely minced)
DIRECTIONS:
Combine all ingredients in a medium bowl and stir until evenly mixed. Refrigerate for at least 30–60 minutes to allow the onions to soften and the flavors to meld. Store covered in the refrigerator and use as desired.