Last evening I was not in the mood to cook. After persevering with a nasty cold now for two weeks, I am still not my normal self. And although I have been cooking through this whole ordeal, it has not given me the pleasure I usually associate with putting food on the table.

I decided last evening’s dinner would consist of a baked sweet potato to share, a simple salad of diced cucumber, chopped tomato, and kalamata olives and fried fish since we had tilapia fillets in the freezer. And of course, some kind of tartar sauce or aioli to slather on the fish. Simple.

But for the tartar sauce, I didn’t want to spend any more time than necessary. So, I came up with this ever so simple recipe. And truthfully, it’s one of the best tartar sauces I have ever tasted. And one of the easiest sauces I have ever made.

I debated using granulated onion or dehydrated onion pieces. But I had a partial onion in the fridge already, so it took no time at all to grate a bit for the sauce. And I strongly believe using grated fresh onion was the best choice.

So, there you have it. A truly delicious sauce with very little effort involved. And perfect for those days when time is of the essence or energy is limited to holding a book while petting your cat.  

And as always, from our part of the world to yours, peace and love to all.  

⅓ c. mayonnaise

⅓ c. dill pickle relish (just spooned right out of the jar)

scant 2 tsp. grated onion

¼ tsp. Dijon mustard

freshly ground black pepper (just a grind or two)

tiny pinch kosher salt

Combine all the ingredients in a small, covered jar and place in your refrigerator for at least an hour before serving. (The longer the ingredients coexist in a cold environment, the better the flavor.)

Serve with any of your favorite recipes for fried or baked fish.