I saw this reply a couple days ago and I've been considering how I cook (you would think that it shouldn't be so difficult!) I'm thinking that I would probably be excited to try making sauces that are an integral part of a recipe but I just don't make/use dips and condiments recipes unless I've already made the fish before I realize that the bottle of tartar sauce (that my husband believes is essential) is empty.

I hate ending up with left-over dips and condiments that I'm going to either have to toss or that I would need to plan another recipe around so as to use it up. Now, if you were thinking about doing follow-up recipes for using the last of the condiments up? 😉