Easyrealtartarsauce Recipes
HOMEMADE TARTAR SAUCE
Provided by Aaron McCargo Jr.
Categories condiment
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a small bowl, mix all the ingredients together until well incorporated. Cover and refrigerate until ready to use.
EASY TARTAR SAUCE
I've tried a ton of recipes for tartar sauce, and this by far, is the best. It's easy to make but it's absolutely fantastic! The measurements don't have to be exact for this to work, so play with your food!
Provided by eCCAbOO
Categories Low Protein
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- You're done!
HOMEMADE TARTAR SAUCE
Provided by Tyler Florence
Categories condiment
Time 10m
Yield about 1 1/4 cups
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
TARTAR SAUCE
Steps:
- Mix ingredients together, refrigerate, and serve as needed.
TARTAR SAUCE
I haven't purchased tartar sauce in many years. We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator. Note to World Tour participants - this recipe is included in the British category. Similar sauce recipes (making the mayonnaise from scratch, of course) go back to Medieval times, and have been found in British books as early as 1685. It's also wonderful served with fish and chips, if you aren't very fond of malt vinegar.
Provided by PanNan
Categories Sauces
Time 5m
Yield 2 T, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all together in the food processor and pulse for about 10 seconds until finely chopped, but not smooth.
- Best if refrigerated for an hour before use.
- Note: Can be made without the food processor, using dill relish or finely minced pickle.
- Lasts quite a while in the refrigerator.
CLASSIC TARTAR SAUCE
You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! -Michelle Stromko, Darlington, Maryland
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 93 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
EASY, REAL TARTAR SAUCE
I was astounded that not one recipe for tartar sauce on 'zaar actually contained cream of tartar. This is a basic version; add anything you like in your tartar sauce to the base, such as lemon juice, capers, or dill. Tartar sauce is great with just about any fried fish dish.
Provided by ketchupqueen
Categories Sauces
Time 2m
Yield 1 cup, 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix mayonnaise and pickle in small bowl.
- Add cream of tartar.
- Add sugar to taste.
- Cover and refrigerate until served; keeps well in fridge.
- Note: This tartar sauce changes color when allowed to sit or exposed to air; it is still safe to eat until it begins to turn rancid.
TARTAR SAUCE
Provided by Anne Burrell
Categories condiment
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
EASY TARTAR SAUCE
One day I ran out of tartar sauce so I created this one with what I had in the fridge and my family loved it. I don't buy it anymore...
Provided by makhubbard somewher
Categories Sauces
Time 2m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- mix together in a bowl.
- eat right away or chill and serve for later use.
Nutrition Facts : Calories 141.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 412.9, Carbohydrate 14.2, Fiber 0.2, Sugar 5.1, Protein 0.3
TARTAR SAUCE FROM SCRATCH
You see all these chefs on the tele these days showing you how to separate eggs quickly using only your hands - letting the yolk sit in your palm while the white falls through your fingers. Well apart from hating the feeling of slimy egg on my hands, my mum always told me not to touch the egg white as it gave you warts! I'm not sure how true that is, but I still separate my eggs the old fashioned way using the shells - so there! Also, not one to waste anything, I always try to make meringue at the same time as mayonnaise, or I put them in a jar in the fridge and make egg white omelete for my son Sam during the week. It's something he likes :)
Provided by Mrs Potato Head
Categories Sauces
Time 20m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Whisk the Egg Yolks with the Mustard, Garlic until they thicken up and lighten a little.
- Continue whisking while slowly adding the Oil - drip by drip at first, then I drizzle the Oil slowly down the inside of the bowl until the mayonaise starts to thicken.
- When the mayonaise starts to get very thick, slacken it off with some of the Lemon Juice.
- Continue to add the Oil and thin down again with the Lemon Juice until all the Oil has been used. You may not need all of the Lemon Juice.
- Stir in all the other ingredients to the Mayo to make the Tartar Sauce.
- Serve in a bowel of your choice, emelished with one whole cornichon, sliced 5 times lengthways almost through to the end and fanned out a little.
Nutrition Facts : Calories 207.6, Fat 23.3, SaturatedFat 3.1, Cholesterol 8.3, Sodium 28.4, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.2
TASTY AND SUPER EASY TARTAR SAUCE
This is a great tartar sauce to go with fish, seafood, sandwiches or even on baked potatoes. I got the inspiration for it from "The Essential Seafood Cookbook" by Murdoch Books, but I tweaked it a fair bit too! I prefer to use my Recipe #207860, but most whole egg mayos will do the job. You can vary the amounts depending on taste, but it's very hard to mess it up, even when you forget an ingredient or two, as I often do!
Provided by Petroushka
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Put the mayonnaise in a bowl.
- Add all other ingredients and stir until thoroughly mixed.
- Dried dill can be used instead of fresh dill, but halve the amount.
- Serve cold or room temperature with fish, or indeed anything you think it may go with!
Nutrition Facts : Calories 115.8, Fat 9.8, SaturatedFat 1.4, Cholesterol 7.6, Sodium 251.8, Carbohydrate 7.3, Fiber 0.1, Sugar 1.9, Protein 0.3
BEST TARTAR SAUCE, EVER!
There's nothing like a great tartar sauce to go with seafood! This recipe is so good, you might want to replace spreading mayonnaise on any sandwich, be it seafood, or meat! Hope you enjoy! :)
Provided by Irishcolleen
Categories Sauces
Time 5m
Yield 1 3/4 cup
Number Of Ingredients 6
Steps:
- Place onion, cream of tartar, dry mustard and lemon juice in food processor. Process until liquified.
- Combine onion mixture with mayonnaise and pickle relish.
- Chill for 2 hours before serving with you favorite seafood.
Nutrition Facts : Calories 873, Fat 68, SaturatedFat 9.9, Cholesterol 52.4, Sodium 1812.9, Carbohydrate 69.8, Fiber 1.3, Sugar 28.3, Protein 2.7
BEST EVER TARTAR SAUCE
Make and share this Best Ever Tartar Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Sauces
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients together well and chill for 3 hours.
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