Tartar Sauce

Mr. Stone Stoup came home from a trip last weekend raving about a pan-seared halibut special he'd had at a restaurant in Seattle. He had few details except that it was pan-seared, juicy and delicious. The next day, my buddy Paul requested a recipe for tartar sauce, explaining that fish is only the vehicle for a really awesome tartar sauce, but complaining that store-bought sauces were terrible. I couldn't agree more. And with that bit of serendipity laid in my wake:

Challenge accepted.

A note about this recipe:  I know there are a lot of folks out there who prefer a sweet tartar sauce--this recipe is NOT for a sweet tartar sauce.  It is, however, the hands-down the best tartar sauce I've ever had.

Number next thing: tartar sauce is mostly mayonnaise, so if the mayo ain't no good, ain't the tartar sauce no good, neither.  So this recipe starts with my homemade mayonnaise that I make with pecan oil, but you could use other oils also.

This sauce is great with most any fish, but it's is magical when paired with this recipe for pan-seared halibut.

Let's get this show on the road, shall we?