Tartar Sauce Ii Recipes
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.
TARTAR SAUCE
Ina Garten's recipe for Tartar Sauce from Barefoot Contessa on Food Network is fresher than the store-bought stuff, and it's so easy it takes only five minutes.
Provided by Ina Garten
Categories condiment
Time 5m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
TARTAR SAUCE II
This is a traditional tartar sauce complete with hardboiled egg and capers. Can be stored in the refrigerator for up to 3 days.
Provided by Diane
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a small bowl, mix together mayonnaise, sweet pickle relish, capers, and egg. Season to taste with salt and white pepper. Add a dash of Worcestershire sauce and a dash hot pepper sauce. Stir. Chill.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 6 g, Cholesterol 49.3 mg, Fat 30.1 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 363 mg, Sugar 4.6 g
TARTAR SAUCE I
Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 2.6 g, Cholesterol 13.9 mg, Fat 29.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4.4 g, Sodium 228.7 mg, Sugar 1.3 g
TARTAR SAUCE
Make an easy tartar sauce with the classic trio of mayonnaise, gherkins and capers. Sharp and tangy, it's perfect with crispy battered fish and chips
Provided by Good Food team
Categories Dinner, Fish Course, Lunch, Supper
Time 5m
Number Of Ingredients 6
Steps:
- Mix the mayonnaise, chopped gherkin or cornichons, capers, lemon juice, parsley and tarragon in a bowl and season.
Nutrition Facts : Calories 195 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 0.4 grams protein, Sodium 0.22 milligram of sodium
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.
TARTAR SAUCE WITH HORSERADISH
This is a great tartar sauce to serve with fish (we also use it with fried shrimp). This recipe has been in my collection for years, I don't remember where I got it.
Provided by Hey Jude
Categories Sauces
Time 10m
Yield 3/4 Cup, approximately
Number Of Ingredients 9
Steps:
- Combine all ingredients and refrigerate for at least 1 hour.
- The sauce will keep in the fridge for about 3-5 days.
- Serve with fish.
Nutrition Facts : Calories 567.3, Fat 41.7, SaturatedFat 12.7, Cholesterol 60.2, Sodium 1518.8, Carbohydrate 51.4, Fiber 1.3, Sugar 32.4, Protein 2.8
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HOW TO MAKE THE BEST TARTAR SAUCE - FOODIECRUSH .COM
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From petersfoodadventures.com
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VEGAN TARTAR SAUCE - HEALTHIIR
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From keviniscooking.com
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For a sweeter tartar sauce, replace the chopped dill pickles with chopped sweet pickles. Or add some sugar or another sweetener to taste. Add a bit of heat with a few drops of Tabasco sauce or Sriracha, or fold in 1 or 2 teaspoons of minced pickled or fresh jalapeño pepper. Use a vegan mayonnaise for a vegan-friendly tartar sauce.
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TARTAR SAUCE | RICARDO
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From ricardocuisine.com
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TARTAR SAUCE - TASTES BETTER FROM SCRATCH
Make Ahead Instructions: This homemade tartar sauce is easy to make ahead of time. Just store in an airtight container in the fridge for up to 2 weeks. Freezing Instructions: Because of the mayonnaise, this isn’t recommended to freeze. If you need to freeze it, mix it together without the mayonnaise and freeze in a freezer safe container or bag.
From tastesbetterfromscratch.com
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BLACKENED FISH SANDWICHES WITH HORSERADISH TARTAR SAUCE - FOOD …
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