Click to zoomBeaver Seafood Tartar Sauce
What it is
Creamy, dill-flecked tartar sauce made in Oregon since 1929. Tangy and well seasoned, with enough relish through it to stand up to batter.
How we handle it
A squeeze bottle from the pantry shelf. Keep it refrigerated after opening.
How to cook it
The classic partner for battered fish, fish cakes and calamari — squeeze it straight onto the plate. Classic Fish and Chips with Beer Batter.
Good to know
A good tartar has visible pickle through it; this one does, which is why it cuts through fried food instead of sliding off it.