Who says you have to do what you're told? Though necessary for a civil society, structure, rules, and law is not always what's called for in life! An example? Tartar sauce! That's right! TARTAR SAUCE! We've been taught a few things about this cool condiment:

it is for fish only

it isn't for vegetarians or vegans

it's probably not good for you

dinner time is the only time

Guess what? Today we are breaking all the rules when it comes to tartar sauce! I have a recipe that is fast, easy, and delicious with some variations that can make it edible for all! And since you control the ingredients, there is no need to worry about compromising your health with preservatives and synthetic additives!

I know my Vegetarian Friends are thinking, "Tartar sauce is for FISH! I don't EAT fish!" Well, guess what? This recipe is so tasty AND versatile, we use it for french fries, tofu bites, and grilled veggies. For the Vegan Peeps, you're probably thinking, "That's all well and good, but I don't EAT mayo, and tartar sauce is mayo-based!" Yes, Darlings, for the most part, that's true. But in this case, you can swap the mayo for vegan mayo, or even go for a silkier, protein-packed version with silken tofu! Meat Eaters! You have not been forgotten! The Hubster and I have used this sassy sauce for chicken, turkey, and even steak tartare! YES! Tartar TARTARE!

It’s sure great for dinner, but believe me when I say this is great for a lunchy chicken salad, or a brunchy egg casserole topping!

For the hot month of June here in Texas, and to celebrate the ocean theme this month brings, we actually DID use it for "the best fish sandwich I've ever had!” to quote The Hubster. Of course, being the low-carb girl I am, we used soft low-carb buns that were flat-top toasted and served alongside some home-made coleslaw (that I plopped a dollop of the sauce on top of, too!), and we were in palate paradise!

So go ahead, Ladies and Gents, break the rules! Dissolve the myths! Take five minutes and make this sauce for the foodie freedom you deserve!

TARTAR SAUCE

1 cup mayo (see {IMPORTANT} notes)

1 tsp dijon mustard

1 tbs dill pickle, chopped (or dill pickle relish)

3 tbs capers

1 1/2 tsp lemon juice

2 tbs dill, chopped (see notes)

1 tsp garlic powder

sea salt

cracked black pepper

Combine all ingredients in a bowl, and let sit in the fridge for at least ten minutes to marry. Serve cold or room temp. (see notes)

NOTES: As noted above, vegans can easily swap vegan mayo or silken tofu for the mayo in this recipe; however, THE QUALITY OF THE MAYO YOU USE IS CRUCIAL! You cannot use salad dressing (like Miracle Whip) as a swap here. I use Duke's and Duke's only! You can certainly use dry dill for this recipe, but you probably won't get the clean pop fresh dill offers. Refrigerate immediately unless used right away. In order to use it at room temp later, take it out about ten minutes prior to using it to allow to warm up a bit. This sauce will stay for up to a week in a sealed container in the fridge! But you won't have to worry about that. Even if you double the recipe, it will all be eaten up with no leftovers to spare!

It is a fairly well-known fact that I am a themer. Not just a theme here and there! Oh, no! Pretty much everything I do has a theme, expecially when it comes to my cooking. January in Texas is not easy to keep with the cold theme for obvious reasons, so I create my own chill! Polar Express is a meal I serve up for my Weekly Meal Prep clients every January, but also to The Hubster! It's one of his absolute favorites with the creamy, dreamy polar mayo sauce on top of fish, usually for us pangasius fish, and served with milky scalloped potatoes and white pepper cauliflower. Since I'm the low-carb girl, I eat mine sans the potatoes, and I don't feel like I'm missing a thing! It's all about the warmth the chill of the polar express fish brings!

POLAR EXPRESS FISH

4 pangasius filets (or any fish of your choice)

sea salt to taste

pepper to taste

8 tbs mayo (I prefer Duke's!)

1/2 tsp sea salt

2 tsp course black pepper

2 tsp garlic powder

1 tsp coriander powder

1 tsp polar sauce (soy sauce or even liquid aminos)

Preheat oven on broil. Season fish on both sides with sea salt and pepper to taste (see notes) and place on a prepared baking sheet. In a small bowl, mix the remaining ingredients and spoon about two tablespoons of the mixture over each filet. Gently spread the mixture to coat the entire filet and place under the broiler for six-to-eight minutes, or until the sauce just starts to melt, bubble, and brown. Serve over your favorite veggies!

NOTES: Remember that polar, soy, or amino sauce is a salty flavor, so salt your filets lightly. Make sure to use a wide enough spatula to remove from pan and serve so that the delicate fish doesn't break!