Fermented Tartar Sauce | Healthy Home Economist

This simple and nourishing recipe for tartar sauce is lightly fermented for improved digestibility and probiotic value. Ready in minutes!

The healthy hush puppies recipe I recently posted resulted in quite a few requests for how to whip up homemade tartar sauce to serve with them as a dipping sauce.

Tartar sauce is also a must to serve with homemade fish fingers.

Since tartar sauce has a tangy taste to begin with, it is a perfect candidate for fermentation to add probiotics and enzymes.

Culturing adds to the zesty taste as well as enhancing the nutritional value and digestibility of the whole meal!

All that is necessary is to stir in a small amount of raw, liquid whey with the rest of the ingredients.

The whey, which must be RAW and not powdered, serves as a simple and inexpensive culturing medium.

Here are five ways to make fresh whey in your kitchen. Choose the method that works best for your menu and schedule.

As a bonus, this lightly cultured tartar sauce will last for a month in the refrigerator instead of just a few days!

Note that it is always a good idea to start with homemade mayonnaise if possible.

In a pinch, you may use one of the few healthy store mayonnaise brands. My favorite is linked in the ingredients section of the recipe below.