Comment: Tartar sauce is usually served with all fried seafood dishes in South Louisiana. You may wish to try this sauce as a dip for catfish beignets or as a topping for a seafood terrine.
1½ cups heavy-duty mayonnaise 2 tbsps lemon juice ¼ cup minced pimento olives ¼ cup minced sweet pickles 1 tbsp sweet pickle juice ¼ cup chopped parsley ¼ cup chopped capers 1 tbsp sliced green onions salt to taste Louisiana hot sauce to taste
In a large ceramic bowl, whisk together mayonnaise and lemon juice. Blend in olives, pickles, pickle juice, parsley, capers and green onions. Season with salt and hot sauce. If you prefer a more tart taste, add a little lemon juice or white vinegar. If a sweeter taste is preferred, add more sweet pickle juice or a touch of sugar. Cover with plastic wrap and refrigerate overnight to allow flavors to develop.