Connies Tartar Sauce Recipes

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving.

Steps:

• In a small bowl, stir together the mayonnaise, pickle, onion, capers, lemon juice, mustard and dill, if using. Use immediately or store in an airtight container for up to 1 week.
• Use as a dip for fried fish or other seafood, fries, chips, pita chips and crudités. Mix into tuna, egg or potato salad, or spread onto bread for tuna, egg or chicken salad sandwiches, as well as for roast beef and fried chicken or fish sandwiches, and salmon burgers.

Steps:

• In the food processor combine the egg yolks and malt vinegar. With the machine running, add the oil, drop by drop, until the mixture starts to look homogeneous and thick and silky. When the mixture looks like it has come together and is starting to thicken, the oil can be added a little bit faster until all the oil is added. Add the remaining ingredients and taste for seasoning. Season with salt, if needed. Transfer to a container with a lid and refrigerate until ready to use.
• Dips away!
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Steps:

• Place the conch slices in a nonreactive bowl and squeeze the juice of 1 lime over the slices. Allow to sit for 10 minutes, then drain and finely chop the conch meat. Set aside.
• Heat a deep-fryer filled with oil to 330 degrees F.
• Combine the flour, baking powder, salt and cayenne pepper and whisk to combine. In a separate bowl, whisk together the egg yolks, milk, conch, and onion. Add the dry ingredients to the wet ingredients and stir until just combined. In a third bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the conch mixture.
• When ready to fry the fritters, drop the batter by tablespoonfuls into the hot oil and cook, stirring occasionally, until golden brown and floating on the surface of the oil, about 4 minutes. Transfer to paper-lined plates to drain briefly before serving. Sprinkle lightly with Essence and serve with the Cilantro Tartar Sauce.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

Steps:

• Mix all ingredients together in large bowl.
• Stir well to blend.
• Place in storage container, and chill for at least 3 hours to blend flavors. Chill time would be the cooking time.

Steps:

• Mix the mayonnaise, chopped gherkin or cornichons, capers, lemon juice, parsley and tarragon in a bowl and season.